© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

A few easy ingredients and this radish soup comes together quickly. Unpeeled cherry radishes are blended with buttermilk to create a light, yet creamy soup with a delicate pink blush. The spiciness and pungency of radishes is tempered by tangy buttermilk and rich crème fraîche. The soup turned out absolutely delightful. I used round "Cherry Belle", but the elongated "French Breakfast" is just as good. Serve this nourishing and wonderfully refreshing soup cold like a raw tomato gazpacho in summer for grilling and barbecue.

300 g Radishes (I used round "Cherry Belle")
250 ml Well-shaken and chilled buttermilk
1/2 Lemon, zest and juice 80 g Crème fraîche
1 tsp Agave syrup
1 tsp Smooth Dijon mustard
1 tsp Extra-virgin olive oil
Salt and pepper
Fresh herbs, to garnish

Wash and clean radishes. Reserve 2 for the topping and thinly slice them. Set aside. Cut the rest into quarters. Place the quartered radishes in the cup of your immersion blender together with buttermilk. Blend until smooth.
Add in lemon zest, juice, crème fraîche, agave syrup, Dijon mustard, and olive oil. Stir to mix well. Season with salt and pepper.
Refrigerate the soup for several hours until well chilled. Divide the chilled soup between 2 bowls. Garnish the soups with reserved sliced radishes and herbs. Drizzle a little bit of olive oil over if d...