Chilled Radish Buttermilk Soup

Name: Chilled Radish Buttermilk Soup
Yield: 4 servings
Ingredients: 1 1/2 pound trimmed radishes, quartered (1 1/4 cups); 1 3/4 pound seedless cucumber (usually plastic-wrapped), peeled and chopped (2 cups); 1 2 cups well-shaken chilled buttermilk; 1 1 teaspoon salt; 1 1 teaspoon seasoned rice vinegar; 1 1/2 teaspoon sugar; 1 Garnish: thin slices of cucumber and radish

From the kitchen of Carly

Radishes bring a peppery bite to this silky chilled soup, balanced by cool buttermilk and crisp cucumber. A splash of rice vinegar keeps things bright and refreshing. Blend it smooth, chill it cold, and garnish with thin vegetable slices for a summer starter that actually tastes alive.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 pound trimmed radishes, quartered (1 1/4 cups)
13/4 pound seedless cucumber (usually plastic-wrapped), peeled and chopped (2 cups)
12 cups well-shaken chilled buttermilk
11 teaspoon salt
11 teaspoon seasoned rice vinegar
11/2 teaspoon sugar
1Garnish: thin slices of cucumber and radish

Instructions

Purée all ingredients in a blender until very smooth. Serve immediately.