This gazpacho recipe offers a pink twist on the Spanish classic - instead of tomatoes, it uses crisp, peppery radish and sweet cooked beetroot, to create a fresh and vibrant summer starter.
Summer gazpacho with radish, beetroot and cucumber
Use radishes and beetroot in place of tomatoes to create an eye-catching vibrant pink twist
Published: May 25, 2022 at 3:21 pm
Ingredients
- 400g Radishes
- 2 Cucumbers
- 1 Garlic clove
- 75g Cooked beetroot
- 120g Greek yoghurt
- 2tsp Red wine vinegar
- A dash of tabasco sauce
- 1tbsp Chopped chives
- 2tbsp Olive oil
Method
Step 1
Slice four radishes and set aside to use as the garnish later
Step 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
Step 3
Chill in the fridge for at least one hour and stir well before dividing between four bowls
Step 4
Serve topped with the Tabasco, sliced radishes, chives and drizzle of olive oil
Courtesy of loveradish.co.uk
