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.
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:
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.