Radish and Buttermilk Soup

I primarily find myself using buttermilk in baking recipes, where it’s tangy flavor adds unmatched depth to biscuits or pancakes.  However, I always enjoy using the leftover portion from the quart in simple recipes that play-up buttermilk’s unique taste.  This soup takes minutes to make and is wonderfully refreshing.

Radish and Buttermilk Soup
Adapted from Gourmet
Serves 2 – 3


1.25 C radishes, quartered
2 C seedless cucumber, sliced (and peeled if you would like)
2 C chilled buttermilk, well-shaken
1 tsp salt
1 tsp rice vinegar
.5 tsp sugar


Puree all ingredients in a food processor until smooth.  Serve chilled.

show hide 4 comments

Aran - How unusual but refreshing it must be. I have some buttermilk in the fridge and I should definitely use it in soup. Maybe in a cold zucchini soup? What a great idea you had!

ellen - that looks delicious! nice to run into you yesterday!

rachel - What an amazing idea! I love it!!

Gemma - Hi Aran, I love cold zucchini soup. I hope it turns out well!
Thanks Ellen and Rachel, it is a nice treat on a spring day.

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