Green Gazpacho With Cucumber and Radishes (only 114 calories)
Make it ahead of time, store it in the fridge and voila, you’ve got a cold, revitalizing superfood-packed meal that’s easy to make.
This green gazpacho with cucumber is a great starter to a summer meal. Garnish it with microgreens, sliced radish and, my absolute favorite, pine nuts (they’re like tiny, earthy bursts of butter), and dig in with a spoon. Or, plunge a hunk of your favorite bread into it.
Total Time: 25 min. Prep Time: 25 min. Cooking Time: None
Yield: 4 servings, about 1¼ cups each
1 Tbsp. extra-virgin olive oil ½ cup water 2 Tbsp. white balsamic vinegar ½ tsp. sea salt (or Himalayan salt) ¼ tsp. freshly ground black pepper 1 pinch crushed red pepper flakes (optional) ½ ripe medium avocado, cut into chunks 2 medium cucumbers, peeled, coarsely chopped 1 medium shallot, finely chopped 1 clove garlic, finely chopped 5 medium radishes, peeled to remove red skin, chop 4 radishes, thinly slice 1 radish and reserve slices for garnish 1 Tbsp. toasted pine nuts, coarsely chopped microgreens (for garnish; optional)
1. Place oil, water, vinegar, salt, pepper, red pepper flakes (if desired), avocado, and cucumbers in blender in 2 batches, if necessary; cover. Blend until almost smooth. 2. Add shallot, garlic, and 4 chopped radishes. Blend until smooth. 3. Serve each portion garnished with pine nuts, microgreens, and sliced radishes.
Tip: For a smoother texture, push gazpacho through a fine sieve with a wooden spoon.