Go Back
Print this page
2000s Recipes + Menus
Chilled Radish Buttermilk Soup
Makes
About 4 cups
Active time:
10 min
Start to finish:
10 min
August 2006
1/2
lb
trimmed radishes, quartered (1 1/4 cups)
3/4
lb
seedless cucumber (usually plastic-wrapped), peeled and chopped (2 cups)
2
cups
well-shaken chilled buttermilk
1
teaspoon
salt
1
teaspoon
seasoned rice vinegar
1/2
teaspoon
sugar
Garnish:
thin slices of cucumber and radish
Purée all ingredients in a blender until very smooth. Serve immediately.
Recipe by
Ian Knauer
Photograph by
Romulo Yanes
Keywords
ian knauer
,
soup
,
starter
,
dairy
Print
Feeds
Share This