Radish Gazpacho

Serves: 4

PREP: 10 minutes

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.

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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.

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Radish Gazpacho

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Ingredients

Method

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