Delightfully pink radish, cucumber & smokey tabasco gazpacho! Perfect for those sticky summer nights! 

Recipe for Radish, Cucumber & Smokey Tabasco Gazpacho by Anisa Sabet for The Macadames. 

Are you a soup lover who doesn’t want to give this obsession over when it’s sweat-box hawt?

You’re my kind of person, friend. For me, Summer requires chilled foods, fuss free prepping + minimal cooking. There’s nothing worse than slaving in a hot kitchen when it’s warm out, right?

This recipe is perfect because you literally chuck the ingredients in a blender, chill and eat. Literally could not be easier.

The flavour of this soup is zesty, creamy, tangy and very very tasty. It has quite a few serves of veg and nothing naughty, which means, more rosé for you!

I hope you enjoy this recipe and i’d love to know what you think.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

Ingredients (serves 4):

• 8 cucumbers, de-seeded, peeled & roughly chopped
• 2 garlic cloves
• 1 & 1/2 bunch radishes (about 12 small)
• 200g greek yoghurt
• Good splash red wine vinegar (I did 1/4 cup as I like it tangy)
• 1 can butter beans, drained
• Very good splash smokey tabasco sauce
• To serve: chives, olive oil, sea salt & pepper

 

Method:

1. In a blender, blend together all the ingredients. Pop into the fridge to chill for 2 hours. Serve in bowls, topped with fresh chives and a drizzle of olive oil, and sea salt & pepper.

Storage: soup will keep in an airtight container in the fridge for up to 5 days.

Bon appétit!

Like this recipe? Yum it on Yummly.

 

 

 

For another similar recipe, try my Zucchini and Corn Soup.

Or my Potato + Leek Soup BUT Better.

Anisa – The Macadames. xx