Chilled Beet, Orange and Dill Soup

Chilled Beet, Orange and Dill Soup

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Rating

Description

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.

Tags

    Soup/Stew Milk/Cream Citrus Appetizer No-Cook Easter Low Fat Cucumber Beet Spring Summer Chill Healthy Dill Bon Appétit
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