Radish Gazpacho
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
320
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).