Radish Gazpacho
- Ready In:
- 2hrs 30mins
- Ingredients:
- 10
- Yields:
-
4 cups
- Serves:
- 4
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
- 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.
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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