Recipe: Chilled Cucumber & Radish Soup

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Good Evening:

Chilled cucumber soups always seemed a trifle bland to my taste, so I experimented with this recipe, one of the easiest you will ever find. The radishes add a nice little zing to the flavor, making the soup very refreshing. You can make it 2-3 days in advance if you keep the soup well chilled in the icebox. Best of all, no cooking required!

The Ingredients

  • 1 cucumber, about 1 pound, peeled, seeded, cut into 1/2 inch dice
  • 10-12 large radishes, trimmed, cut into 1/2 inch dice
  • 4 teaspoons fresh dill, divided (can 2 teaspoons dried, if preferred)
  • 1 pint buttermilk
  • Salt and pepper to taste.

The Process

  1. Put the cucumber and radishes into a food processor along with 1 tablespoon of the dill. Process on high until thoroughly pureed.
  2. Add the buttermilk and process a few seconds until blended.
  3. Pour into a bowl, add remaining dill, plus salt and pepper and stir until blended.
  4. Chill until very cold.

Should yield 5-6 eight ounce servings of a very pale soup flecked with red and green, very pretty.

Yes. It’s that easy.

Vonn Scott Bair

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