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

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