This is a delicious cold summer soup. Here is my instant recipe.
1 Bottle of sliced or shredded beetroot.
1/2 Bottle of water
Lemon juice to taste
1 peeled, boiled baby potato per person (or use normal potatoes and quarter them)
Blend everything together to make a slightly chunky soup. Chill. Add the hot potato and swirl in some cream or cream substitute just before serving.
Depending on how many people you are serving, you can use whatever size bottle of beetroot you want.