Hey, What’s Cookin’?
Before anything else: m.e.l.t. CT sends love and super-positive vibes for the safety of our #In30FitFamily down in Florida!
Even with a hurricane bearing down, people still gotta eat. So here’s an easy, refreshing gazpacho recipe with a twist–radishes! Betcha never thought of adding them to your favorite summer soup. But I gotta ask, “Why NOT?!” Radishes offer Vitamins A, C, E & B6, as well as potassium and other minerals, and give your whole body an immunity boost. They are low in calories, low in carbs, and have a peppery bite that really complements this veggie-packed soup. Not too much else to say other than grab all your fresh veggies—plus a pound of radishes—at your local farmer’s market and make a batch of Gazpacho with a Twist!
Gazpacho with a Twist
Adapted from: various internet recipes
- 1 pound tomatoes, chopped
- 1 pound radishes any variety, chopped
- 1 large cucumber, peeled and diced
- ¼ cup top quality organic olive oil
- 2 scallions OR 3 tbs red onion OR 3 tbs shallots; chopped
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons lime juice (from 2 limes), plus extra if desired
- 2-3 tbs vinegar of choice; white or red wine, balsamic or white balsamic (add 1 tbs at a time and taste)
- 1/2 to 2 tbs of salt
- 1/4 to 1/2 tsp crushed red pepper
- 1 to 3 tbs fresh lime juice
- Fage plain 2% Greek yogurt
- red, white, or green onions, finely chopped
- hard boiled eggs, finely minced
- toasted almonds, sliced or chopped
- Add all ingredients (except lime juice) to a food processor or blender jar; process in bursts until the mixture is a combination of smooth and chunky. Pour into a pitcher or very large bowl
- Stir in the seasonings, one at a time, GRADUALLY and adjust to taste. Gazpacho usually needs more salt than you’d expect.
- Enjoy at room temperature or chill for a couple of hours for a more authentic gazpacho experience.
- Top your gazpacho with a swirl of plain yogurt, onions, hard-boiled eggs, or almonds!
Photograph via Pinterest