This chilled soup is outstanding as a refreshing summer starter. It has been a firm family favourite for decades. Our heirloom radishes flower white and purple, so the colour is lovely too. It takes only a few minutes to prepare.
Serves 5 GF, V
Herbed Sour Cream
Herbed Sour Cream: Mix the sour cream with the snipped herbs in a small bowl. Set aside. Keep the flowers to add to the top when serving.
Soup: Divide the ingredients into two equal batches so your blender doesn’t overflow. Blend the first batch until smooth, then pour into a jug. Repeat with the second batch.
Put a couple of ice cubes into each bowl or serving glass. Pour over the soup. Pipe on the herbed sour cream and sprinkle the radish flowers on the top.
The Carousel would like to thank Linda from Ecobotanica for this recipe.