The market is full of beautiful radishes this week, I wanted to do something other than just add them to a salad. Rinsed and quartered I tossed them with extra virgin olive oil, rosemary black pepper infused cider vinegar, and garnished with a little fresh rosemary and black pepper. It turned out to be an excellent side dish! What do you do with your radishes?
Did you know you could make an easy and delicious soup from radishes?
CHILLED RADISH SOUP – wash two bunches of red radishes. Remove the tops and the root end. Place them in a blender. Peel and seed an English cumber (or substitute a regular cucumber), place chunks of it in the blender. Pulse the mixture a few times to get it started. Then, with the blender running begin to drizzle a milk of our choice. I prefer soy milk for this but you could use regular dairy milk or cream, buttermilk, plain almond milk, plain coconut milk or plain soy milk. Take care not to add the milk to quickly, the vegetables will release some liquid ad they are blended. When you have a thick yet smooth consistency, refrigerate the mixture as it is best served well chilled. The heat of the radishes will build as it sits. Stir before serving and check the seasoning.
Until next time… Release YOUR Bon Vivant and Savor Your Life!