This cool cucumber and radish soup gets its richness and tangy flavor from a carton of buttermilk. Serve on a hot and humid day, with paper-thin slices of radish on top.

Ingredients

• 1/2 pound trimmed radishes, quartered (1 1/4 cups)
• 3/4 pound seedless cucumber (usually plastic-wrapped), peeled and chopped (2 cups)
• 2 cups well-shaken chilled buttermilk
• 1 teaspoon salt
• 1 teaspoon seasoned rice vinegar
• 1/2 teaspoon sugar

Garnish

• thin slices of cucumber and radish

Procedure

1. Purée all ingredients in a blender until very smooth.
2. Serve immediately.