For easy serving, ladle the soup into pretty bowls, and set them on the buffet table.
Recipe information
Yield
Makes 8 servings
Ingredients
3 15-ounce cans julienne beets, drained, 3/4 cup liquid reserved
1 1/2 cups fresh orange juice
1 1/2 cups reduced-fat (2%) buttermilk
3 tablespoons chopped fresh dill
1 1/2 cups finely diced unpeeled English hothouse cucumber (about 1/2 large)
Additional chopped fresh dill
Preparation
Step 1
Combine half of beets, half of reserved beet liquid and half of orange juice in blender. Blend until smooth. Blend in half of buttermilk and 1 1/2 tablespoons chopped dill. Transfer to large bowl. Repeat with remaining beets, beet liquid, orange juice, buttermilk and 1 1/2 tablespoons dill. Season with salt and pepper. Chill at least 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)
Step 2
Garnish soup with cucumber and additional dill. Ladle into bowls.
