Cold Radish-Cuke Soup

May 21, 2012
1 Ratings
  • Serves 6 as a starter
Author Notes

The recipe for this chilled soup is about as simple as it gets. It was given to me at a dinner party last summer and I scribbled down the ingredients on my cocktail napkin. I added Meyer lemon zest and juice, and substituted honey for white sugar.


What You'll Need
  • 1 hothouse cucumber, peeled, seeded and chopped into 1/2-inch pieces (about 2 cups)
  • 1 bunch red radishes, trimmed and quartered (about 1 cup)
  • 2 cups buttermilk
  • 1 teaspoon Meyer lemon zest
  • 1 teaspoon Meyer lemon juice
  • 1 teaspoon honey
  • 1 pinch kosher salt
  • 1 pinch ground white pepper
  1. Combine all ingredients in a blender. Process until smooth.
  2. Chill several hours before serving.
  3. Garnish with thin slices of radish and cucumber. Serve cold.

See what other Food52ers are saying.

  • dymnyno
  • Choirbell
  • Lizthechef

3 Reviews

dymnyno August 22, 2014
This is a beautiful soup and the ingredients sound very refreshing for a hot summer day or our Indian summer to come.
Choirbell September 4, 2012
Sounds great! I'm wondering if I put it through a fine strainer if it'll get a smoother texture. I'm looking forward to making this!!
Lizthechef May 21, 2012
Thanks - we eat tons of cold soup during the warm months here. Great diet food as well...