Radish Gazpacho

10 ingredients
4 steps

Ingredients

  • 8 ounces red radishes, scrubbed, trimmed and thinly sliced
  • 2 cups buttermilk, preferably low-fat
  • 1/4 cup walnuts (may substitute pecans)
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon coarse salt, plus more for the potato cooking water
  • 1/2 teaspoon sugar
  • 8 ounces yukon gold potatoes
  • 2 large eggs
  • 1/4 cup red onion, finely diced
  • 1 persian cucumber, sliced thin

Directions

  1. 1
    Place all but 1/4 cup of the radish slices in a blender with the buttermilk, walnuts, vinegar, the 1/2 teaspoon of salt and the sugar; puree until smooth. Refrigerate until chilled.
  2. 2
    While the soup is chilling, cover the potatoes with salted water in a small saucepan. Bring to a boil over high heat, then reduce the heat to medium or medium-low so the water is barely bubbling; cook until the potatoes are fork-tender but not falling apart, about 30 minutes. Run under cold water, peel and cut into 1/2-inch chunks.
  3. 3
    Place the eggs in a separate saucepan. Cover with cool water and bring to a boil over high heat, then remove from the heat, cover and let stand for 12 minutes. Crack the eggs, transfer them to a bowl of ice water and let them stand for 10 minutes (to make peeling easier). Drain the eggs, then peel them and slice into thin rounds.
  4. 4
    To serve, divide the soup among chilled bowls. Garnish with the potato, egg, red onion, cucumber and the reserved radish slices.

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