Beet Smoothie Soup

This recipe has been brewing in my mind for awhile  - a smoothie and a cold soup in one. The best part - it is almost no-boil, where most of ingredients are fresh vegetables. And the best best part is - the proportions are quite arbitrary, just flow with your desires and you will be good. Rich and cool magenta of beets came at rescue on a muggy August day in Boston suburbia.
Ready for a summer detox super food? Come on down to my kitchen...

What you need:
You are welcome to experiment indefinitely with ingredients, but beets (boiled and raw) are a must. Here's what I used with good results.
1 can boiled whole beets, and the liquid
2-3 small young raw beets (1-2" diameter), and their leaves
1 very big ripe tomato
2 medium boiled potatoes(optional)
1 big clove garlic
Cilantro
About 1.5 cups cold boiled water
Salt to taste
Black pepper
Dill and sour cream to garnish
Preparation time: 15-25 minutes
Feeds 4-6 people

Method:

Wash all fresh vegetables, thinly peel  the beets. Roughly cut beets, beet leaves, tomato, and garlic. Put all vegetables in blender with the liquid from canned beets and 1 - 1.5 cups cold water, add salt and pepper. Blend until smooth, open the blender, taste for salt and check the consistency. Add more water if desired.
Serve chilled, with rye bread rubbed with fresh garlic, finely chopped dill, and sour cream.

Notes:
One warning about raw beets: don't use only fresh beets, they are quite a powerful detoxifier and might not be well tolerated by some. If you are a beginner, go slow, and put only one small beet in this soup.
Potatoes are optional, but they add creaminess to the consistency and more substance .
To make the soup more nutritious, use water from boiled potatoes, fat-free chicken or beef broth instead of plain water.

What is remarkable, this soup is as pleasurable as it is good for you - a combination not always possible.
Enjoy without traces of guilt, and feel an "incredible lightness of being" afterwards. Happy blending!