Green Gazpacho with Cucumber and Radishes

Gazpacho: It’s just cold soup, isn’t it? While that’s technically true, “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, and potassium-rich cucumbers and spiced it up with peppery radishes and aromatic shallots. This let us create a green gazpacho that’s big on flavor and very low on sodium, unlike other soups that can rely heavily on salt, and keep you satisfied with a dish that’s just 114 calories.

Green Gazpacho With Cucumber and Radishes

Make it ahead of time, store it in the fridge and voila, you’ve got a cold, revitalizing superfood-packed meal that’s easy to make.

This green gazpacho with cucumber is a great starter to a summer meal. Garnish it with microgreens, sliced radish and, my absolute favorite, pine nuts (they’re like tiny, earthy bursts of butter), and dig in with a spoon. Or, plunge a hunk of your favorite bread into it. You could go the traditional French bread route or select a more nutrient-dense option with this super seeded Paleo-friendly bread. We understand that bread is a very personal choice.

Once the green gazpacho has fully awakened your palate, tuck into a warm protein like this grilled salmon with orange marinade or baked Moroccan chicken for a nutritious and pretty darn delicious dinner.

Green Gazpacho with Cucumber and Radish
5 from 2 votes
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Green Gazpacho With Cucumber and Radishes

Our green gazpacho is refreshing and hydrating, with potassium-rich cucumbers, peppery radishes, and aromatic shallots.

Course Main Course
Cuisine Spanish
Keyword green gazpacho
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 servings, about 1¼ cups each
Calories 114 kcal

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 medium ripe 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

  1. 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.
  2. Add shallot, garlic, and four chopped radishes. Blend until smooth.
  3. Serve each portion garnished with pine nuts, microgreens, and sliced radishes.
  4. Tips: For a smoother texture, push gazpacho through a fine sieve with a wooden spoon.

Recipe Notes

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

Nutrition Facts
Green Gazpacho With Cucumber and Radishes
Amount Per Serving (1.25 cups)
Calories 114 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 295mg 12%
Total Carbohydrates 8g 3%
Dietary Fiber 3g 12%
Sugars 3g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

Photos by Amanda Meixner and Dani Paris.