Radish Gazpacho Recipes

Adapted from "The Beekman 1802 Heirloom Vegetable Cookbook". Tangy buttermilk and rich nuts tame the peppery flavor of raw red radishes, which give this refreshing soup a purple-pink hue (although you can use radishes of other colors). Although the soup makes a lovely first course for a casual dinner, you could also set out smaller servings in shot glasses for an elegant outdoor-party appetizer. Make Ahead: The soup can be refrigerated for up to 1 week or frozen for up to 3 months. The garnishes can be refrigerated for up to 3 days; the sliced radishes should be stored in water to prevent discoloration. This can be made vegetarian by omitting the egg garnish, and vegan by substituting the buttermilk for non-dairy milk with vinegar (1 cup non-dairy milk to 1 tbsp. vinegar or lemon juice, let stand 5 minutes to curdle). "Cook" time is chilling time.

Provided by Raquel Grinnell

Categories     Vegetable

Time 2h30m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 10

Nutrition Facts : Calories 209.1, Fat 8.4, SaturatedFat 2, Cholesterol 97.9, Sodium 481.7, Carbohydrate 24.6, Fiber 3, Sugar 9.9, Protein 10.4

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Serve icy cold. Feel free to add your own favorite vegetables or other additions. I've added roasted red peppers and shrimp to make a yummy version. You can also used canned diced tomatoes (either plain, or with onions or peppers or both) with some of the juice instead of the fresh tomatoes. I sometimes double the amount of vinegar and lemon juice to make it more zippy. Keeps for at least a week in the refrigerator.

Provided by Michelle Berteig

Categories     Vegetable

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 13

Nutrition Facts : Calories 68.4, Fat 3.6, SaturatedFat 0.5, Sodium 331.6, Carbohydrate 9.1, Fiber 1.4, Sugar 6.5, Protein 1.7

• Ingredients