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“Adapted from "The Beekman 1802 Heirloom Vegetable Cookbook". Tangy buttermilk and rich nuts tame the peppery flavor of raw red radishes, which give this refreshing soup a purple-pink hue (although you can use radishes of other colors). Although the soup makes a lovely first course for a casual dinner, you could also set out smaller servings in shot glasses for an elegant outdoor-party appetizer. Make Ahead: The soup can be refrigerated for up to 1 week or frozen for up to 3 months. The garnishes can be refrigerated for up to 3 days; the sliced radishes should be stored in water to prevent discoloration. This can be made vegetarian by omitting the egg garnish, and vegan by substituting the buttermilk for non-dairy milk with vinegar (1 cup non-dairy milk to 1 tbsp. vinegar or lemon juice, let stand 5 minutes to curdle). "Cook" time is chilling time.”
2hrs 30mins
4 cups

Ingredients Nutrition


  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. 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. 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. 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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