Recipe - Chilled Beet Orange And Dill Soup

3 cn Julienne beets (15 ounce
size); drained
Three fourths cup Beet liquid
1 One half cup Fresh orange juice
1 One half cup Reducedfat; (2%) buttermilk
3 tablespoon Fresh dill; chopped
1 One half cup Unpeeled English hothouse
cucumber; finely minced
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 One half 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

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com

Recipe by: Kristine Kidd and Karen Kaplan

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 4,
1998