Cucumber Beet Buttermilk Soup

Author: Canadian Living

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

Ingredients

  • 1 can beets
  • 3 cups buttermilk
  • 1/2 cup light sour cream
  • 1/4 teaspoon each salt and pepper
  • 1 1/2 cup diced English cucumber
  • 2 green onions sliced
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon grated lemon rind
  • 1 tablespoon lemon juice
  • fresh dill sprig

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
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 27.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cucumber Beet Buttermilk Soup

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