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Cold Beet Cucumber Soup With Hot Pasta

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Ingredients
  Cucumber 1 Large, pared, halved and seeded
  Canned julienned beets 2 Cup (32 tbs), drained (Reserve Juice)
  1% buttermilk 1 3⁄4 Cup (28 tbs)
  Snipped fresh dill 3 Tablespoon
  Fresh lime juice 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Spinach penne/Mostaccioli 3 Ounce
  Plain non fat yogurt 3 Tablespoon
  Diced radishes 2 Tablespoon
Directions

1. Dice two tablespoons cucumber; refrigerate and reserve. Cut remaining cucumber into chunks.
2. In food processor, combine cucumber chunks, beets, beet juice, buttermilk, dill, lime juice and salt; process until smooth. Transfer to large bowl; cover and refrigerate until well chilled.
3. Just before serving, cook pasta following label directions; drain. In small bowl, combine yogurt, the reserved cucumber and the radish. Ladle soup evenly into 4 chilled soup bowls; top evenly with hot pasta and the cucumber-yogurt mixture.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Gourmet, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
35 Minutes
Servings: 
4

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