|Low sodium sliced beets||1 Can (10 oz) (With Their Juice)|
|Low sodium beef broth||1 Cup (16 tbs)|
|Red wine vinegar||2 Tablespoon|
|Low fat plain yogurt||3 Tablespoon|
|Radishes||2 Medium, trimmed and thinly sliced|
|Cucumber||1 Small, peeled and thinly sliced|
|Green onions and tops||1 , thinly sliced|
|Snipped fresh dill/1/2 teaspoon dill weed||1 Tablespoon|
In an electric blender or food processor, whirl the beets with their juice, the beef broth, and vinegar for 6 to 8 seconds or until smooth.
Pour into a small glass bowl, cover with plastic wrap, and chill in the refrigerator for 3 hours or overnight.
When ready to serve, ladle the soup into bowls, top each portion with equal amounts of the yogurt, and sprinkle with the radishes, cucumber, green onion, and dill.