Chilled radish, watercress and tahini yogurt soup
- May 2017
- Serves 4, or 6 as a starter
- Hands-on time 25 min
An appreciation of yogurt runs in Lebanese food writer Bethany Kehdy’s family, and this flavourful savoury soup brings back sweet memories of gathering round the kitchen table and of her long-lived, but much missed, grandfather.
- Gluten-free recipes
- Vegetarian recipes
- 8.4g (2.8g saturated)
- 3.1g (2.7g sugars)
Although this is a chilled soup, it can be served warm (without cooling and chilling) or heated for extra time in the pan until hot.
Make the soup up to 12 hours in advance and store in a sealed container in the fridge.
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