Chilled red summer soup

1. Recipe by: betty crocker"s smartcook heat water, beet liquid and cabbage to boiling in 3-quart saucepan; reduce heat.
2. Cover and simmer until cabbage is very tender, about 1 hour.
3. Carefully pour cabbage mixture and raspberries into workbowl of food processor fitted with steel blade or into blender container.
4. Cover and process until smooth.
5. Return mixture to saucepan; stir in beets and lemon juice.
6. Cover and refrigerate until completely chilled, at least 4 hours but no longer than 24 hours.
7. Stiri before serving.
8. Garnishi with yogurt and, if desired, lemon peel.
9. 8 servings.