Chilled Radish Buttermilk Soup
By Bexter
Rate this recipe
4/5
(2 Votes)
Ingredients
- 1/2 pound trimmed radishes, quartered (1 1/4 cups)
- 3/4 pound 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
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Details
Preparation
Step 1
Purée all ingredients in a blender until very smooth. Serve immediately.
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