Chilled Beet Soup with Cucumbers, Radish, and Dill

Chilled beet soup, swirled with a wooden spoon, is one of the quiet rewards of hot, lazy midsummer lunches. The trick to making it hearty enough is to not skimp on the seasonings and be patient with chopping to create the right chunky textures. Garlic, dill, chives, and a lot of freshly ground black pepper add plenty of flavor, while buttermilk and sour cream contribute a creamy, light texture. You could serve this on its own, but boiled eggs with runny yolks and some freshly cooked potatoe