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Chilled Beet, Orange and Dill Soup Recipe

Chilled Beet, Orange and Dill Soup Recipe

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Ingredients:

Serving

3 15- oz 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 tbsp chopped fresh dill
1 1/2 cups finely diced unpeeled english hothouse cucumber (about 1/2 large)
additional chopped fresh dill

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	91.28 Kcal (382 kJ)
Calories from fat	35.93 Kcal
		% Daily Value*
Total Fat	3.99g	6%
Cholesterol	13.02mg	4%
Sodium	217.93mg	9%
Potassium	114.07mg	2%
Total Carbs	7.69g	3%
Sugars	5.32g	21%
Dietary Fiber	0.83g	3%
Protein	6.36g	13%
Vitamin C	27.4mg	46%
Calcium	255.2mg	26%

Amount Per 100 g
Calories	68.02 Kcal (285 kJ)
Calories from fat	26.77 Kcal
		% Daily Value*
Total Fat	2.97g	6%
Cholesterol	9.7mg	4%
Sodium	162.39mg	9%
Potassium	85mg	2%
Total Carbs	5.73g	3%
Sugars	3.96g	21%
Dietary Fiber	0.62g	3%
Protein	4.74g	13%
Vitamin C	20.4mg	46%
Calcium	190.1mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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