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Ingredientes
- 3 can Julienne beets (15 oz size), liquid removed
- 3/4 c. Beet liquid
- 1 1/2 c. Fresh orange juice
- 1 1/2 c. Reduced-fat, (2%) buttermilk
- 3 Tbsp. Fresh dill, minced
- 1 1/2 c. Unpeeled English hothouse cucumber, finely diced Additional minced fresh dill
Direcciones
- Combine half of beets, half of reserved beet liquid and half of orange juice in blender. Blend till smooth. Blend in half of buttermilk and 1 1/2 Tbsp. minced dill. Transfer to large bowl. Repeat with remaining beets, beet liquid, orange juice, buttermilk and 1 1/2 Tbsp. dill.
- Season with salt and pepper. Refrigerateat least 3 hrs. (Can be made 2 days ahead. Cover and keep chilled.)
- Garnish soup with cucumber and additional dill. Ladle into bowls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 8 servings | |
| Calories 59 | |
| Calories from Fat 2 | 3% |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 221mg | 9% |
| Potassium 285mg | 8% |
| Total Carbs 13.61g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 10.56g | 7% |
| Protein 1.47g | 2% |
