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Receta Chilled Beet, Orange And Dill Soup
by Global Cookbook

Chilled Beet, Orange And Dill Soup
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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

  1. 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.
  2. Season with salt and pepper. Refrigerateat least 3 hrs. (Can be made 2 days ahead. Cover and keep chilled.)
  3. Garnish soup with cucumber and additional dill. Ladle into bowls.