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Chilled Beet, Orange And Dill Soup
Ingredients
- 3 can Julienne beets (15 oz size), liquid removed
- 3/4 c. Beet liquid
- 1 1/2 c. Fresh orange juice
- 1 1/2 c. Reduced-fat, (2%) buttermilk
- 3 Tbsp. Fresh dill, minced
- 1 1/2 c. Unpeeled English hothouse cucumber, finely diced Additional minced fresh dill
Directions
- Combine half of beets, half of reserved beet liquid and half of orange juice in blender. Blend till smooth. Blend in half of buttermilk and 1 1/2 Tbsp. minced dill. Transfer to large bowl. Repeat with remaining beets, beet liquid, orange juice, buttermilk and 1 1/2 Tbsp. dill.
- Season with salt and pepper. Refrigerateat least 3 hrs. (Can be made 2 days ahead. Cover and keep chilled.)
- Garnish soup with cucumber and additional dill. Ladle into bowls.
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