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Green Gazpacho with Cucumber and Radish

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.