Friday, 13 June 2014

Radish Gazpacho

We interrupt the asparagus love-fest that is early June to serve something else for once. Don't worry; there will be more asparagus - but in the meantime, there are also radishes! I saw Nigel Slater's recipe in the Guardian, and was inspired to try my own version of this soup.

I bought these radishes as my own are not great. It has been too hot and dry, and they are going straight for their reproductive future; do not pass go, do not form a bulbous root. Of course, all that means is that I pull them out and compost them. But somebody is managing to grow radishes successfully, so here they are in a gazpacho.

This is a light yet strongly flavoured dish, so serve it as an appetizer or first course. You could also serve it as a side with a sandwich.

4 to 6 servings
20 minutes prep time

Radish Gazpacho

12 round red radishes
1 large red tomato
4" to 6" piece of English greenhouse cucumber
1 or 2 garlic scapes
OR 1 or 2 cloves of garlic
2 tablespoons chopped chives
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh radish leaves
1/2 teaspoon salt
1 tablespoon sunflower seed oil
3 tablespoons apple cider vinegar
1/2 cup water

Wash and trim the radishes, and cut them in quarters. Put them into the bowl of a food processor. Peel the cucumber, cut it into chunks, and add them as well. Chop up the garlic scapes (or peel and chop the garlic cloves) and in they go. Process until amalgamated, but fairly chunky, stopping to scrape down the sides of the food processor bowl as needed.

Coarsely chop the chives, mint, and radish leaves, and add them to the food processor along with the remaining ingredients. Process until the mixture has a fine, soupy texture - it should have little flecks of vegetable visible, and not be a complete purée.

Chill the soup until you are ready to serve it.

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