Best 6 Radish Gazpacho Recipes

RADISH GAZPACHO

Steps:

• Combine 1 pound chopped tomatoes, 1 pound of chopped radishes with 1 peeled and diced cucumber,1/4 cup olive oil, 1 slice day-old bread, few chopped scallions, 2 tablespoons lime juice, 1/4 teaspoon worcestershire sauce and water in a food processor or blender; process until chunky-smooth
• Garnish: Fresh lime juice

GAZPACHO

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

AUTHENTIC GAZPACHO RECIPE

Steps:

• Wash and dry all of the vegetables very well-if you prefer to peel the tomatoes you can, although I usually leave the skin on.
• Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.
• Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.
• Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked).
• Cut the onion into a few slices and add it to the blender too.
• Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
• Blend the vegetables at a high speed until it is completely pureed.
• Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.
• Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
• Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.

MACHO GAZPACHO

Steps:

• Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into a thermos and chill until ready to serve. Serve in chilled glasses with wedges of lime or lemon for garnish.

GAZPACHO

Steps:

• 1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
• 2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
• 3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.

SPANISH GAZPACHO

Steps:

• Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
• Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.