Cold Beet Cucumber Soup With Hot Pasta
|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|
|Spinach penne/Mostaccioli||3 Ounce|
|Plain non fat yogurt||3 Tablespoon|
|Diced radishes||2 Tablespoon|
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.