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Cold: Chilled Beet & Cucumber Soup

Source of Recipe

Low-Fat Meals, vol. 6


List of Ingredients

2 pounds beets -- trimmed-about 8
1 yellow onion -- quartered
8 cups poultry stock
1 tablespoon granulated sugar
2 cucumbers -- peeled and seeded-cut into thin strips
2 tablespoons fresh lemon juice
2 tablespoons rice-wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup finely chopped fresh dill -- divided
1 cup nonfat plain yogurt -- optional--or low fat sour cream


Recipe

In large nonreactive stockpot, over medium-high heat, combine beets, onion, Poultry Stock, 1 cup water and sugar. Cover; bring to boil. Reduce heat to low and simmer, covered, about 45 to 60 minutes, until beets are tender. With slotted spoon, transfer beets to colander.

Reserve cooking liquid. Peel beets under cold running water. Halve 3 beets. Cut remaining beets into strips 1 inch long and 1/4 inch wide. Cover and refrigerate. Strain cooking liquid through a fine mesh sieve into a large bowl. Remove and discard onion.

In food processor fitted with metal blade, puree the 6 beet halves and 1 cup of the strained liquid. Add to the remaining strained liquid in the bowl. Cover and refrigerate at least 4 hours or overnight. Add beet strips, cucumber strips, lemon juice, vinegar, salt, pepper and half the dill to the chilled beet mixture. Stir well. To serve, ladle into individual bowls and garnish with an equal amount of the yogurt and the remaining dill. Makes 8 servings.