Name: Green Gazpacho With Cucumber and Radishes
Prep time: 25 min
Total time: 25 min
Ingredients: 1 Tbsp extra-virgin olive oil; ½ cup water; 2 Tbsp white balsamic vinegar; ½ tsp sea salt (or Himalayan salt); ¼ tsp freshly ground black pepper; 1 pinch crushed red pepper flakes (optional); ½ ripe medium avocado, cut into chunks; 2 medium cucumbers, peeled, coarsely chopped; 1 medium shallot, finely chopped; 1 clove garlic, finely chopped; 5 medium radishes, peeled to remove red skin, chop 4 radishes, thinly slice 1 radish and reserve slices for garnish; 1 Tbsp. toasted pine nuts; coarsely chopped microgreens (for garnish; optional)

Calling gazpacho just a “cold soup” doesn’t do justice to this ancient Spanish dish.

It’s a nourishing blend of garlic, cumin, and red wine vinegar, traditionally made with a tomato base and sopped up with crusty French bread on hot days.

We’ve put a spin on gazpacho with refreshing, hydrating cucumbers and spiced it up with peppery radishes and aromatic shallots.

This green gazpacho is big on flavor and very low on sodium, unlike other soups that can rely heavily on salt, and will keep you satisfied!

Pro tip: Make it ahead of time, store it in the fridge and you’ve got a cold, revitalizing superfood-packed meal.

This green gazpacho with cucumber is a great starter to a meal. Garnish it with microgreens, sliced radish and pine nuts (they’re like tiny, earthy bursts of butter), and dig in with a spoon.

4.75 from 4 votes

Green Gazpacho With Cucumber and Radishes

This green gazpacho is big on flavor, with refreshing, hydrating cucumbers and spiced it up with peppery radishes and aromatic shallots.

Course Appetizer

Keyword soup

Prep Time 25 mins

Cook Time 0 mins

Total Time 25 mins

Servings 4 servings, about 1 1/4 cups each

Calories 114 kcal

Author BODi

Ingredients

1 Tbsp extra-virgin olive oil
½ cup water
2 Tbsp white balsamic vinegar
½ tsp sea salt (or Himalayan salt)
¼ tsp freshly ground black pepper
1 pinch crushed red pepper flakes (optional)
½ ripe medium avocado, cut into chunks
2 medium cucumbers, peeled, coarsely chopped
1 medium shallot, finely chopped
1 clove garlic, finely chopped
5 medium radishes, peeled to remove red skin, chop 4 radishes, thinly slice 1 radish and reserve slices for garnish
1 Tbsp. toasted pine nuts
coarsely chopped microgreens (for garnish; optional)

Instructions

Place oil, water, vinegar, salt, pepper, red pepper flakes (if desired), avocado, and cucumbers in blender in two batches, if necessary; cover. Blend until almost smooth.
Add shallot, garlic, and four chopped radishes. Blend until smooth.
Serve each portion garnished with pine nuts, microgreens, and sliced radishes.

Recipe Notes

For a smoother texture, push gazpacho through a fine sieve with a wooden spoon.

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts

Green Gazpacho With Cucumber and Radishes

Amount Per Serving (1 serving)

Calories 114 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Sodium 295mg13%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 3g3%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
1 Green
½ Blue
1 tsp.

2B Mindset Plate It!
A great veggie as part of lunch or dinner.

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Photos by Amanda Meixner and Dani Paris.