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