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Chilled Beet, Orange and Dill Soup

3 cn Julienne beets (15 ounce size); drained
3/4 c Beet liquid
1 1/2 c Fresh orange juice
1 1/2 c Reduced-fat; (2%) buttermilk
3 tb Fresh dill; chopped
1 1/2 c Unpeeled English hothouse cucumber; finely diced
Additional chopped fresh dill


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.)

Garnish soup with cucumber and additional dill. Ladle into bowls.




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