Tested till perfect Cucumber Beet Buttermilk Soup

Cucumber Beet Buttermilk Soup

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2003

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 can (14 oz/398 ml) 1can (14 oz/398 ml)beetbeets
  • 3 cups 3cupsbuttermilk
  • 1/2 cup 1/2cuplight sour cream
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1-1/2 cups 1-1/2cupsdiced English cucumberEnglish cucumbers
  • 2 2green oniongreen onions, sliced
  • 2 tbsp 2tbspchopped fresh dill
  • 1 tsp 1tspgrated lemon rind
  • 1 tbsp 1tbsplemon juice
  • fresh dill sprigfresh dill sprigs
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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 Information Per serving: about

cal 138 pro 9g total fat 3g sat. fat 2g
carb 19g fibre 2g chol 11mg sodium 496mg

% RDI:

calcium 27 iron 11 vit A 4 vit C 22
folate 19
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