Chilled overnight, this soup is a refreshing crowd-pleaser on a warm spring day. Radishes add an earthy, turniplike flavor. Use white pepper to keep the soup creamy white.
Recipe by Cooking Light April 2004
119 calories; calories from fat 29%; fat 3.9g; saturated fat 2.3g; mono fat 1.1g; poly fat 0.2g; protein 4.2g; carbohydrates 17.2g; fiber 1.9g; cholesterol 13mg; iron 0.4mg; sodium 359mg; calcium 91mg.