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Monday, April 18, 2016

Cucumber and radish soup

For the hot days this cold cucumber and radish soup is the perfect delicacy for small appetites.

I personally find cucumbers especially in summer wonderfully refreshing. Their high water content supplied your body with plenty of fluids and therefore cucumbers have simultaneously also low in calories.

In addition, the cucumber contains particular vitamins from the B group, as well as vitamin C and vitamin E. The minerals the cucumber is rich in calcium, zinc, iron, magnesium, potassium and phosphorus.

And because the vitamins and minerals stuck primarily in the shell, you should know the cucumber also mostly eat with shell. Therefore cucumbers best buy untreated.

The radishes give the cucumber soup with her slight pungent taste the correct stance and are still healthy. Because the mustard oil contained in the radish is antibacterial and can be as gastrointestinal upsets counteract.

And also other ingredients contained in the little red balls. Including for example the minerals potassium, calcium and iron and vitamins A, B1, B2 and C.

In this sense, not only do something for your health, but let yourself even refresh and pamper your palate.


2 organic cucumbers
1 tsp salt
½ bunch of dill
6 tablespoons olive oil
400ml coconut milk
3 tablespoons white wine vinegar
1 bunch radishes
Salt and pepper to taste


1. First wash the cucumbers, dice, put in a bowl, add salt and let them go for about 10 minutes.
2. pluck Meanwhile dill leaves from the stalks and chop coarsely and cut the radishes.
3. Then, the diced cucumber, radishes, coconut milk, dill, white wine vinegar and olive oil puree as finely as possible with a hand-held blender.
4. Then taste the soup with salt and pepper and possibly refrigerate until serving and stir in this case again the cucumber soup, as the full-fat coconut milk can thicken.


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