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.
Radish Gazpacho
Serves: 4
PREP: 10 minutes
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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
Method
- 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.
