Chilled Beet, Orange and Dill Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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For easy serving, ladle the soup into pretty bowls, and set them on the buffet table. Ingredients:
3 15-ounce cans julienne beets, drained, 3/4 cup liquid reserved |
1 1/2 cups fresh orange juice |
1 1/2 cups reduced-fat (2%) buttermilk |
3 tablespoons chopped fresh dill |
1 1/2 cups finely diced unpeeled english hothouse cucumber (about 1/2 large) |
additional chopped fresh dill |
Directions:
1. 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 1 1/2 tablespoons chopped dill. Transfer to large bowl. Repeat with remaining beets, beet liquid, orange juice, buttermilk and 1 1/2 tablespoons dill. Season with salt and pepper. Chill at least 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)
2. Garnish soup with cucumber and additional dill. Ladle into bowls.
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