Go to: Just Soup Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

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.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.