Happy Monday everyone!

We had a family friends dinner at my house and obvs my mother insisted that we have 372490385 appetizers.  It’s the beginning of Spring and something rang a bell.  I made this preeettyyy pink summer beet soup, also known as a borscht, for a tea party that I hosted last Spring!  I got some great feedback so I figured that this is it. THIS IS THE SOUP that I will be serving for a lovely Spring party.

It’s quite simple actually.  Do not let the color trick you into thinking that you are making some fancy shmancy, out of this world dish.  But do, abso-frikken-lutely, let the color trick your guests into thinking that you made a fancy shmancy, out of this world dish.  And the chopped vegetables look like tiny little gems!!

So adorbs.

I get that some people do not like beets and I hear ya when you say they taste like soil from the earth.  But it takes a second to get used to. And if they are made right, they are delicioso.

This chilled soup is creamy and light… perfect to serve for lunch or an appetizer! So after giving this recipe a chance, you’ll see why I decided to share it with you. And it’s because I love ya’ll. E N J O Y !