Cucumber Beet Buttermilk Soup

By The Canadian Living Test Kitchen

36 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	138138 cal
pro	9 g9g pro
total fat	3 g3g total fat
sat. fat	2 g2g sat. fat
carb	19 g19g carb
fibre	2 g2g fibre
chol	11 mg11mg chol
sodium	496 mg496mg sodium
% RDI:	-
calcium	2727 calcium
iron	1111 iron
vit A	44 vit A
vit C	2222 vit C
folate	1919 folate

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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.

Ingredients

1 can (14 oz/398 ml) beets 1 1can (14 oz/398 ml) can (14 oz/398 ml)beetbeets
3 cups buttermilk 3 3cups cupsbuttermilk
1/2 cup light sour cream 1/2 1/2cup cuplight sour cream
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
1-1/2 cups diced English cucumbers 1-1/2 1-1/2cups cupsdiced English cucumberEnglish cucumbers
2 green onions , sliced2 2green oniongreen onions, sliced
2 tbsp chopped fresh dill 2 2tbsp tbspchopped fresh dill
1 tsp grated lemon rind 1 1tsp tspgrated lemon rind
1 tbsp lemon juice 1 1tbsp tbsplemon juice
Fresh dill sprig Fresh dill sprigFresh dill sprigs

Preparation

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.

Source : Canadian Living Magazine: August 2003

Keywords : Soup; Summer; Beets; Buttermilk; Cucumbers; Sour Cream; Make-Ahead;

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