Rosey Cucumber Soup

2 large cucumber -- peeled, seeded & dic

16 ounces pickled beets, drained, juice reserved -- sliced

1/2 cup onion -- chopped

2 tablespoons parsley -- chopped

3 cups chicken broth

1 teaspoon sugar

1/4 teaspoon pepper

salt and pepper -- to taste 1/2 cup sour cream -- for garnish

green onion tops chopped -- for garnish

In two batches, puree cucumbers, beets, onions, and parsley in processor or blender, then blend in the chicken broth, seasonings and sour cream; transfer to a container. Taste for seasoning, adding reserved beet juice to taste. Refrigerate several hours or for several days.

Sprinklw tih chopped green onion tops or chives before serving