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Radish Gazpacho: Classic Take On Chilled Spanish Soup

Radish Gazpacho.

Hello friends. Fancy trying this Radish Gazpacho?

Radish Gazpacho – Try this dazzling take on the classic chilled Spanish soup – this version is made with pretty pink radishes, herbs and yogurt.

A perfect pink soup for valentines day.

Radish Gazpacho

Try this dazzling take on the classic chilled Spanish soup – this version is made with pretty pink radishes, herbs and yogurt. Perfect for summer entertaining.

How To Make:

Serves: 4

Prep time: 10 minutes

You Will Need:

400g radishes

2 cucumbers

1 clove of garlic

75g cooked beetroot

120g Greek yoghurt

2tsp red wine vinegar

Salt and freshly ground black pepper

A dash of Tabasco sauce (optional)

1 tbsp chopped chives

2 tbsp olive oil

What To Do:

1.) Slice 4 radishes and set aside to use as the garnish later.

2.) In a food processor, blitz together the cucumbers, garlic, cooked beetroot, Greek yoghurt, red wine vinegar and the rest of the radishes, then season to taste.

3.) Chill in the fridge for at least 1 hour and stir well before dividing between four bowls.

4.) Serve topped with the tabasco, sliced radishes, chives and olive oil.

What do you think of this Radish Gazpacho recipe?

Fancy trying it?


Recipe courtesy of Love Radishes.


Radish Gazpacho

 Try this dazzling take on the classic chilled Spanish soup – this version is made with pretty pink radishes, herbs and yogurt.
Course Soup
Prep Time 10 minutes
Servings 4
Author Love Radish.

Ingredients

  • 400g radishes
  • 2 cucumbers
  • 1 clove of garlic
  • 75g cooked beetroot
  • 120g Greek yoghurt
  • 2tsp red wine vinegar
  • Salt and freshly ground black pepper
  • A dash of Tabasco sauce (optional)
  • 1 tbsp chopped chives
  • 2 tbsp olive oil

Instructions

  • Slice 4 radishes and set aside to use as the garnish later.
  • In a food processor, blitz together the cucumbers, garlic, cooked beetroot, Greek yoghurt, red wine vinegar and the rest of the radishes, then season to taste.
  • Chill in the fridge for at least 1 hour and stir well before dividing between four bowls.
  • Serve topped with the tabasco, sliced radishes, chives and olive oil.

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4 responses to “Radish Gazpacho: Classic Take On Chilled Spanish Soup”

  1. Heather says:

    I love radishes and don’t eat them often enough! Thanks for these recipes!!

  2. Marie says:

    This recipe sounds delicious! Thanks for sharing it with us Claire. Pinned

  3. Nikki Gwin says:

    I really want to try this! So pretty and who knew what to do with radishes beside eat them like potato chips… LOL
    Pinned.
    🙂 gwingal

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