Instructions: Cook the peeled and chopped beets in the water until tender, then remove and reserve them. Add the stock, vinegar, celery seeds, and dill to the beet broth, bring to a boil, then reduce heat and simmer on low for 10 minutes. Strain through coffee filters and return to the saucepan.

Mix the gelatin mixture into the broth and stir to dissolve completely. Add beets, cover, and chill until syrupy. Stir well, cover again, and chill until firm.

When ready to serve, break up the mixture with a spoon, then ladle into small cups. Spoon yogurt into each cup, sprinkle with the fresh herb, and spear a lemon sliver into the top.

Serve cold to 4 as a first course.

Comments: Possibly the most refreshing and beautiful summer soup you can find, not to mention lo-cal. It gleams like a jewel, slides down the throat coldly, and yet is robust and robustly flavored - very savory before roasted or barbequed meats.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.