Walking through the kitchen garden last week I came across a real problem. The radishes were ready to pull from the dirt, and not just a couple, but all of them, and immediately. It was a problem – a real radish emergency.
I sent out an email to the eager cooks who follow The Farm Cooking School’s events and got a great, last-minute response. This Sunday, we gathered in the garden, pulled the radishes and made ourselves a 4-course summer lunch, starting with this über-refreshing farmy soup.
This couldn’t be easier to make – the whole thing gets whizzed in the blender until it’s smooth, and, that’s it.
If you find yourself with a radish problem, this soup is part of the solution.
Chilled Buttermilk-Radish Soup
Makes about 4 cups
1/2 lb radishes, halved
3/4 lb seedless cucumber, peeled and chopped
2 cups well-shaken buttermilk
1 teaspoon salt
1 teaspoon apple cider vinegar
1 teaspoon sugar or honey
Garnish: thin slices of radish and cucumber
Puree all the ingredients (except the garnish, obviously) in a blender until smooth. Season with salt and pepper to taste and serve garnished with the radish and cucumber slices.