Lunch: Chilled Radish Buttermilk Soup
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
Instructions
Purée all ingredients in a blender until very smooth. Serve immediately.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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