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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 138 |
| pro | 9 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 19 g |
| fibre | 2 g |
| chol | 11 mg |
| sodium | 496 mg |
| % RDI: | - |
| calcium | 27% |
| iron | 11% |
| vit A | 4% |
| vit C | 22% |
| folate | 19% |
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1 can (14 oz/398 mL) beets
3 cups (750 mL) buttermilk
1/2 cup (125 mL) light sour cream
1/4 tsp (1 mL) each salt and pepper
1-1/2 cups (375 mL) diced English cucumber
2 green onions, sliced
2 tbsp (25 mL) chopped fresh dill
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
Fresh 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.
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