ORANGE-BEET SOUP

3 cans (15-ounces each) sliced beets, drained, 3/4 cup liquid reserved
1 1/2 cups fresh orange juice
1 1/2 cups fat-free or reduced-fat buttermilk
1 Tbsp. freshly squeezed lemon juice
3 Tbsp. finely snipped fresh dill (plus more for garnish)
1 1/2 cups finely-diced peeled, seedless cucumber
Salt and white pepper, to taste

Combine half the beets, half the reserved beet liquid and half the orange juice in a blender or food processor. Blend until smooth. Blend in half the buttermilk and transfer to a large bowl. Stir in 1 1/2 tablespoons chopped dill. Repeat with remaining beets, beet liquid, orange juice, buttermilk and 1 1/2 tablespoons dill. Season with salt and pepper to taste.

Chill at least 3 hours. (Can be made 2 days ahead, covered and refrigerated.)

Ladle into soup bowls and garnish with cucumber and additional dill.

Makes 8 servings

Per serving: 99 calories, <1 g. total fat (<1 g. saturated fat), 21 g. carbohydrate, 4 g. protein, 3 g. dietary fiber, 403 mg. sodium.

Source: the American Institute for Cancer Research