Cucumber and Radish Soup Recipe | AIB
Cucumber and radish soup is just the right delicacy for a small appetite for this hot summer. Personally, I find cucumbers wonderfully refreshing, especially in summer. Their high water content provides your body with plenty of fluids, and therefore cucumbers have a few calories at the same time.
Also, the cucumber contains particular vitamins from the B group, as well as vitamin C and vitamin E . In the minerals, the cucumber is rich in calcium, zinc, iron, magnesium, potassium, and phosphorus. Since the vitamins and minerals are mainly in the shell, you should eat the cucumber essentially with the shell. Therefore, buy cucumbers best left untreated.
The radishes give the cucumber soup the right note with its slightly pungent taste and are also still healthy because the mustard oil contained in the radish has an antibacterial effect and can thus counteract gastrointestinal moods. And other ingredients are included in radish, for example, the minerals potassium, calcium, and iron and vitamins A, B1, B2, and C.
In this sense, do not just do something for your health, but let yourself refresh and indulge your taste buds!
Ingredients to make cucumber and radish soup:
- Cucumber 2 organic salad
- 1 tsp salt
- Dill ½ bunch
- Olive oil 6 tbsp
- 400 ml coconut milk
- White wine vinegar 3 tbsp
- Radish 1 bunch
- Pepper and salt to taste
First wash the cucumbers, dice, put in a bowl, add salt and leave for about 10 minutes. In the meantime, pluck the dill leaves from the stems and chop them roughly, and halve the radishes. Then puree the cucumber cubes, radishes, coconut milk, dill, white wine vinegar and olive oil as finely as possible with a blender.
After that season the soup with pepper and salt and, if necessary, cold until served and stir in the cucumber soup again, because the full-fat coconut milk can thicken.
Time: 15 minutes