| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Per Serving: Calories 89; total fat 1 g; saturated fat 0.5 g; cholesterol 2 mg Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com Recipe by: Kristine Kidd and Karen Kaplan Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 4, 1998
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