I recently had beet and radish soup at a restaurant. It was described as a gazpacho and was cold, delicious, and far too dainty (tiny minced vegetables) for me to ever make at home. Still, I found the flavors inspiring--the perfect mix of bitter and sweet so important to the world of Chinese dietetics. My version is clunky in comparison but I love it for its ease and simplicity. It is actually more like a chopped salad than soup. The vegetables, however, are cooked--another medicinal plus. It is wonderful with lentils or millet. Straight up, like this bowl here, the combo beats the heat like nothing else. We have been living off of it.
Beet and Radish Soup
5 medium beets, peeled and chopped, between 1/4 to 1/2 inch thick
3 large carrots, peeled and chopped, between 1/4 to 1/2 inch thick
3 French radishes, scrubbed and thinly sliced
1 tablespoon coarse sea salt, plus more for seasoning
Freshly ground black pepper
Apple cider vinegar
Handful fresh mint
Combine vegetables and 1 tablespoon salt in a large soup pot. Add 3 cups cold water, or enough to almost cover vegetables. Set over high heat and bring liquid to a boil. Reduce heat and simmer until beets are just tender, about 8 minutes (depending on size). Remove from heat and let cool completely. Adjust seasoning with salt, pepper, and a drizzle of vinegar. Serve with mint.
