Best 2 Radish Gazpacho Recipes

Bask in the vibrant hues of radish gazpacho, a chilled Spanish soup that tantalizes the senses with its refreshing flavors and beautiful presentation. This delightful dish takes center stage in our culinary journey, accompanied by a symphony of complementary recipes that elevate the gazpacho experience. Dive into the vibrant flavors of a classic radish gazpacho, where the crispness of radishes harmonizes with the sweetness of tomatoes, enhanced by the tangy notes of sherry vinegar. Explore variations that showcase the versatility of this soup, such as a creamy avocado gazpacho or a smoky roasted red pepper gazpacho. Indulge in the symphony of flavors and textures as you venture through these recipes, each offering a unique interpretation of this refreshing summer staple.

Here are our top 2 tried and tested recipes!

RADISH GAZPACHO

Radish Gazpacho image

Provided by Mark Bittman

Categories easy, quick, soups and stews

Time 5m

Number Of Ingredients 9

Ingredients

1 pound chopped tomatoes
1 pound of chopped radishes
1 peeled and diced cucumber
1/4 cup olive oil
1 slice day-old bread
few chopped scallions
2 tablespoons lime juice
1/4 teaspoon Worcestershire sauce and water as needed
Fresh lime juice

Steps:

Combine 1 pound chopped tomatoes, 1 pound of chopped radishes with 1 peeled and diced cucumber,1/4 cup olive oil, 1 slice day-old bread, few chopped scallions, 2 tablespoons lime juice, 1/4 teaspoon worcestershire sauce and water in a food processor or blender; process until chunky-smooth
Garnish: Fresh lime juice

RADISH GAZPACHO

Radish Gazpacho image

Adapted from "The Beekman 1802 Heirloom Vegetable Cookbook". Tangy buttermilk and rich nuts tame the peppery flavor of raw red radishes, which give this refreshing soup a purple-pink hue (although you can use radishes of other colors). Although the soup makes a lovely first course for a casual dinner, you could also set out smaller servings in shot glasses for an elegant outdoor-party appetizer. Make Ahead: The soup can be refrigerated for up to 1 week or frozen for up to 3 months. The garnishes can be refrigerated for up to 3 days; the sliced radishes should be stored in water to prevent discoloration. This can be made vegetarian by omitting the egg garnish, and vegan by substituting the buttermilk for non-dairy milk with vinegar (1 cup non-dairy milk to 1 tbsp. vinegar or lemon juice, let stand 5 minutes to curdle). "Cook" time is chilling time.

Provided by Raquel Grinnell

Categories Vegetable

Time 2h30m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces red radishes, scrubbed, trimmed and thinly sliced
2 cups buttermilk, preferably low-fat
1/4 cup walnuts (may substitute pecans)
1 tablespoon red wine vinegar
1/2 teaspoon coarse salt, plus more for the potato cooking water
1/2 teaspoon sugar
8 ounces yukon gold potatoes
2 large eggs
1/4 cup red onion, finely diced
1 persian cucumber, sliced thin

Steps:

Place all but 1/4 cup of the radish slices in a blender with the buttermilk, walnuts, vinegar, the 1/2 teaspoon of salt and the sugar; puree until smooth. Refrigerate until chilled.
While the soup is chilling, cover the potatoes with salted water in a small saucepan. Bring to a boil over high heat, then reduce the heat to medium or medium-low so the water is barely bubbling; cook until the potatoes are fork-tender but not falling apart, about 30 minutes. Run under cold water, peel and cut into 1/2-inch chunks.
Place the eggs in a separate saucepan. Cover with cool water and bring to a boil over high heat, then remove from the heat, cover and let stand for 12 minutes. Crack the eggs, transfer them to a bowl of ice water and let them stand for 10 minutes (to make peeling easier). Drain the eggs, then peel them and slice into thin rounds.
To serve, divide the soup among chilled bowls. Garnish with the potato, egg, red onion, cucumber and the reserved radish slices.

Nutrition Facts : Calories 209.1, Fat 8.4, SaturatedFat 2, Cholesterol 97.9, Sodium 481.7, Carbohydrate 24.6, Fiber 3, Sugar 9.9, Protein 10.4

Tips:

Choose the freshest radishes you can find. The younger the radishes, the milder and less peppery they will be.
If you don't have a blender, you can use a food processor or immersion blender. Just be sure to purée the ingredients until they are smooth.
Feel free to adjust the ingredients to your liking. If you want a spicier gazpacho, add more jalapeño or cayenne pepper. If you want a sweeter gazpacho, add more honey or agave nectar.
Serve the gazpacho chilled for a refreshing summer soup. You can also garnish it with your favorite toppings, such as croutons, chopped cucumbers, or diced tomatoes.

Conclusion:

Radish gazpacho is a delicious and refreshing soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste. So next time you are looking for a light and healthy soup, give radish gazpacho a try.