Radish Gazpacho
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound chopped tomatoes
- 1pound of chopped radishes
- 1peeled and diced cucumber
- ¼cup olive oil
- 1slice day-old bread
- few chopped scallions
- 2tablespoons lime juice
- ¼teaspoon Worcestershire sauce and water as needed
- Fresh lime juice
Preparation
- Step 1
Combine 1 pound chopped tomatoes, 1 pound of chopped radishes with 1 peeled and diced cucumber,¼ cup olive oil, 1 slice day-old bread, few chopped scallions, 2 tablespoons lime juice, ¼ teaspoon worcestershire sauce and water in a food processor or blender; process until chunky-smooth
- Step 2
Garnish: Fresh lime juice
Private Notes
Comments
I've been on a bender with this in the last week. (Just made it for the third time—and I live alone.) It is, of course, a movable feast. Shallots instead of scallions are terrific. By all means add the radish greens (if your radishes came that way); the result will not be as vibrant, but c'mon: RADISH GREENS.
It's gotten to be that part of the year when all I want to eat is gazpacho. This is a good one, although I couldn't taste much of the radishes under everything else (next time, maybe I'll try with black radishes since I think they're usually spicier). I did feel it needed a significant amount of salt, and I added some vinegar as well.
Oh, I loved this. So simple to put together if you put the blender on a scale, and a great way to swiftly dispense with a CSA haul.
Great base recipe and can help you clean out the fridge should you have, say, half a bell pepper to use. I also threw in half a sweet onion sitting there begging to be used.
My garden is full of raddishes, but tomatoes won't come in for a couple of months, so I substituted home-canned tomatoes. I'm sure the flavor profile is a bit different with canned tomatoes, but it was still a hit!