Radish and Buttermilk Soup
I primarily find myself using buttermilk in baking recipes, where it's tangy flavor adds unmatched depth to biscuits or pancakes. However, I always enjoy using the leftover portion from the quart in simple recipes that play-up buttermilk's unique taste. This soup takes minutes to make and is wonderfully refreshing.
Radish and Buttermilk Soup
Adapted from Gourmet
Serves 2 - 3
Ingredients
1.25 C radishes, quartered
2 C seedless cucumber, sliced (and peeled if you would like)
2 C chilled buttermilk, well-shaken
1 tsp salt
1 tsp rice vinegar
.5 tsp sugar
Method
Puree all ingredients in a food processor until smooth. Serve chilled.
How unusual but refreshing it must be. I have some buttermilk in the fridge and I should definitely use it in soup. Maybe in a cold zucchini soup? What a great idea you had!
Posted by: Aran | April 14, 2008 at 11:13
that looks delicious! nice to run into you yesterday!
Posted by: ellen | April 14, 2008 at 11:47
What an amazing idea! I love it!!
Posted by: rachel | April 14, 2008 at 13:03
Hi Aran, I love cold zucchini soup. I hope it turns out well!
Thanks Ellen and Rachel, it is a nice treat on a spring day.
Posted by: Gemma | April 16, 2008 at 00:33