1 tsp. whole black peppercorns
2 tsp. butter
1 1/2 cans sliced beets
1/4 c. cream (optional)
2 whole cloves
1/2 tsp. salt
3 chopped tomatoes

Blend beets in food processor with a cup of water. Melt butter. Put in cumin, peppercorns and cloves. Stir for 5 seconds and add tomatoes. Stir some more. Add the beet juice and salt. Let the soup come to a boil and simmer on low heat for 10 minutes. Cream may be added if desired. Reheat if you add cream.