Recently we were lucky enough to spend a weekend out at Amagansett in the Hamptons with good friends.  With the temperature reaching into the 90's in the city, the cool ocean breeze was such a welcome relief - along with this awesome chilled soup served for lunch on our first day there!

The recipe had been handed down to our hostess, Phyllis, by a great friend of hers and is perfect for lunch or a summer starter.  I'll be making up a batch for the week ahead as it will keep in the fridge for 3 - 4 days.
Thanks Phyllis - you truly are the perfect hostess! 

Nikki xx

Beet Cucumber and Radish Soup

Pantry Must Haves
1 jar pickled or sweet slivered beets (juice, too)
1 large can Sacramento tomato juice

1 medium cucumber – partly peeled and seeded; chopped into thin pieces.

1/2 bunch (around 4 – 6) radishes – trimmed, halved, chopped into thin pieces.

3 scallions – all of the white portion and ½ of the green tops; cut in half lengthwise – then finely sliced; 

1 cup sour cream (or ½ plain yoghurt and ½ sour cream)

Fresh dill - minced.


Put scallions into a large bowl bowl, add salt and 2 -3 T sour cream and mash together. Pour half of the tomato juice and sour cream into bowl.
Whisk together to make a smooth blend [or put the scallions, dill and a little tomato juice and beet juice together with the sour cream/yoghurt in blender for a few turns].  
Add minced dill.
Add radishes, cucumbers and slivered beets with juice.
Add remaining tomato juice; shake well.
Add salt/pepper to taste.
OPTIONAL: Add a dash of Tabasco to taste, or add a chopped chili.
Cover and chill well; best served when very cold.

When serving, top each bowl with a dollop of sour cream (or yogurt) and a sprig of fresh dill

View of Amagansett Beach from the deck...

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