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 Time25minutes
Total Time25minutes
Servings4servings, about 1¼ cups each
Calories114kcal
Ingredients
1Tbspextra-virgin olive oil
½cupwater
2Tbsp.white balsamic vinegar
½tsp.sea salt or Himalayan salt
¼tsp.freshly ground black pepper
1pinchcrushed red pepper flakesoptional
½mediumripe avocadocut into chunks
2mediumcucumberspeeled, coarsely chopped
1mediumshallotfinely chopped
1clovegarlicfinely chopped
5mediumradishespeeled to remove red skin, chop 4 radishes, thinly slice 1 radish and reserve slices for garnish
1Tbsp.toasted pine nutscoarsely 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.
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.