Gazpacho originally comes from southern Spain and is traditionally served ice-cold on hot summer days. In this version, radishes add a fresh twist, giving it a slight kick and a nice colour. Together with cucumber, tomato and creamy goat cheese, it becomes a light and refreshing soup, perfect for lunch or as a starter.
Ingredients:
- 300 g radishes
- 1 garlic clove
- 1 cucumber
- 2 ripe tomatoes
- ½ red onion
- 2 glasses cold vegetable broth
- Salt, to taste
- Pepper, to taste
- Extra virgin olive oil, to taste
- Goat cheese flakes, to taste
Equipment
- Blender (or immersion blender)
Preparation time
- 20 minutes + 1 hour resting time
Preparation
- Wash the radishes thoroughly and trim the ends.
- Peel the garlic clove.
- Peel the cucumber and cut it into small pieces.
- Finely chop the red onion.
- Blanch the tomatoes briefly, peel them, remove the seeds, and cut into pieces.
- Place all the vegetables in a large bowl, add the cold vegetable broth, and blend until smooth.
- Strain the mixture through a sieve to obtain a smooth, velvety texture.
- Season with salt and pepper, add a drizzle of extra virgin olive oil, and mix well.
- Let it rest in the refrigerator for at least 1 hour.
- Before serving, top with goat cheese flakes to taste.
💡 Serve well chilled, preferably in pre-chilled bowls.
