Name: Cucumber and Red Radish Cold Soup Salad
Total time: 50 min
Yield: 2–3 servings
Cuisine: French
Ingredients: 8-10 Radishes; 1 Cucumber; 1 1/2 cups Apple Cider Vinegar; 5-7 Cherry Tomatoes; 2 cups Kayanoya Original Vegetable Stock (regular-strength dashi); 1 Avocado; 4 tbs Virgin Olive Oil; 1 Packet Kayanoya Original Vegetable Stock Powder (removed from packet)

Chef David Bouley

Chef David Bouley founded his namesake restaurant Bouley in New York's TriBeCa, which earned four stars from The New York Times and James Beard Foundation awards for Best Restaurant and Best Chef. Trained under legendary chefs Paul Bocuse and Joël Robuchon in France, he became the first non-Japanese citizen to receive the Japanese Cuisine Goodwill Ambassador award in 2015.

Step 1

Cut radishes top and root sides, then slice lengthwise into halfmoons.

Step 2

Slice and peel cucumber into bite-sized pieces.

Step 3

Place vegetables into a seal-able mixing bowl, pour over apple cider vinegar and stir.

Step 4

Halve cherry tomatoes and add to the mixing bowl.

Step 5

Pour over 1-2 cups Kayanoya Original Vegetable Stock.

Step 6

Cut up avocado into cubes and add to the mixing bowl.

Step 7

Pour virgin olive oil and Kayanoya Original Vegetable Stock Powder over the top and stir.

Step 8

Cover and place in refrigerator, serve in a bowl as a cold soup salad.

Cucumber and Red Radish Cold Soup Salad Cucumber and Red Radish Cold Soup Salad

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