Chilled Beet and Buttermilk Soup

1. 1

   Cook beets in large pot of boiling water until very tender and knife pierces center easily, about 50 minutes.

2. 2

   Drain beets; cool slightly.

3. 3

   Peel and coarsely chop.

4. 4

   Transfer beets to food processor.

5. 5

   Add sour cream, 1/2 cup orange juice, vinegar and honey and blend until smooth.

6. 6

   Season to taste with salt and white pepper.

7. 7

   Pour into large bowl and whisk in buttermilk.

8. 8

   Thin soup with more orange juice, if desired.

9. 9

   Cover and refrigerate until cold, about 2 hours.

10. 10

    (Can be prepared 2 days ahead.

11. 11

    Keep refrigerated.)

12. 12

    Garnish soup with diced apple, if desired, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.