Chilled Beet, Orange And Dill Soup
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Chilled Beet, Orange And Dill Soup
  Orange    Dill    Beets    Soups  
Last updated 6/12/2012 1:14:39 AM. Recipe ID 43658. Report a problem with this recipe.
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      Title: Chilled beet, orange and dill soup
 Categories: None
      Yield: 8 Servings
 
      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
 
  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
  




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Recipe ID 43658 (Apr 03, 2005)

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