Cold soup makes a refreshing start to a dinner party on a hot summer evening. Canned beets are the key to this convenient, pretty soup, which becomes pinker the longer it sits.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2003
Ingredients
Method
Drain beets and dice; set aside. In large bowl, whisk buttermilk, sour cream, salt and pepper. Add beets, cucumber, green onions, chopped dill, and lemon rind and juice. (Make-ahead: Cover and refrigerate for up to 4 hours.) Serve garnished with dill sprigs.
Nutritional facts <b>Per serving:</b> about
- Sodium 496 mg
- Protein 9 g
- Calories 138.0
- Total fat 3 g
- Cholesterol 11 mg
- Saturated fat 2 g
- Total carbohydrate 19 g
%RDI
- Iron 11.0
- Folate 19.0
- Calcium 27.0
- Vitamin A 4.0
- Vitamin C 22.0
