Radish Gazpacho

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

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

Recipe

• 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.