Chilled Beet, Orange And Dill Soup

  1. 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.)
  2. Garnish soup with cucumber and additional dill. Ladle into bowls.

julienne beets, orange juice, buttermilk, dill, hothouse cucumber, dill

Taken from www.epicurious.com/recipes/food/views/chilled-beet-orange-and-dill-soup-235385 (may not work)

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