| 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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