Chilled Beet and Buttermilk Soup

(will keep for 4-5 days if chilled)

4 cups chopped cooked beets
or two 15 oz. cans of whole beets, drained, chopped
1 cup unsweetened apple juice
2 cups buttermilk
1 tsp. minced fresh dill
1/4 cup minced scallions or chives
salt to taste
finely chopped cucumber

In a blender or food processor, combine beets, apple juice, and buttermilk, and puree until smooth. Transfer to bowl or storage container and stir in dill with scallions or chives. Refrigerate 2 hours at least. Salt to taste and top with finely chopped cucumber.

118 calories, 5.2 gr. protein, 1 gr. fat.