Yes I'll take a photo - the colour is really beautiful. 
It's actually my Grandmother's recipe, similar to stovies in Scotland every family has their own version of the recipe and everyone else's recipe is disgusting and wrong, so here is the right one 
You need around 3/4 beetroots, you can use either ready cooked ones sold in supermarkets (not pickled!) or you can use fresh ones - just need to boil them for around 30ish minutes.
So, take your cooked beetroot, peel if required, grate into a bowl, add a bunch of spring onions very finely chopped, small handful of finely chopped dill, about a quarter of cucumber grated, little grind of black pepper, plenty salt to taste, squeeze of lemon juice.
Then you can add your kefir or buttermilk, I've seen me make it with Greek yoghurt when it's all I have (I do add a little chicken or veg stock to loosen of using yoghurt) just add as much or little you want depending how thick or thin you like soup.
At this stage you can leave it kind of chunky or you can blend it (blending gives the very intense pink colour). Then to serve I sometimes sprinkle a little more dill, some chopped cucumber, more spring onion, also can be very nice with some pickled cucumber and a great big dollop of sour cream and of course soft boiled eggs on top. You can eat straight away or chill for a little while to make it even colder.
It is absolutely beautiful, the colour is gorgeous and it's so light but also filling and very refreshing. It's pretty low carb I think, I've never actually worked out the carb count, but I eat it a lot in summer and I'm losing lots of weight so must be ok
My toddlers both love 'pink soup' and so does my fussy Scottish husband! although they do have theirs with boiled potatoes