Blend or puree the contents of:-
1 -- 30 oz. can beetroot
1 -- 15 oz. can tomatoes
1 small clove garlic (optional)
Add 1 can consomme
1 teaspoon salt
1 teaspoon sugar
3 dessertspoons lemon juice
Chill and before serving add 1 carton sour cream stirred in carefully to create swirls of white against the red.
If desired, garnish with finely chopped fresh herbs - parsley, chives, etc.
Source: contributed by G. Isaachsen (Hawthorn Lewis No. 188) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979).