Chilled beet, orange and dill soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cans | Julienne beets (15 ounce size); drained |
| ¾ | cup | Beet liquid |
| 1½ | cup | Fresh orange juice |
| 1½ | cup | Reduced-fat; (2%) buttermilk |
| 3 | tablespoons | Fresh dill; chopped |
| 1½ | cup | Unpeeled English hothouse cucumber; finely diced |
| Additional chopped fresh dill | ||
Directions
Combine half of beets, half of reserved beet liquid and half of orange juice in blender. Blend until smooth. Blend in half of buttermilk and 1½ tablespoons chopped dill. Transfer to large bowl. Repeat with remaining beets, beet liquid, orange juice, buttermilk and 1 ½ tablespoons dill.
Season with salt and pepper. Chill at least 3 hours. (Can be made 2 days ahead. Cover and keep chilled.) Garnish soup with cucumber and additional dill. Ladle into bowls.
Per Serving: Calories 89; total fat 1 g; saturated fat ½ g; cholesterol 2 mg
Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@...
Recipe by: Kristine Kidd and Karen Kaplan Posted to MC-Recipe Digest by Carriej999 <Carriej999@...> on Apr 4, 1998