cucumber radish avocado gazpacho

I had gazpacho for breakfast today, and I reazlied …. gazpacho is kind of like a smoothie. Same concept, a combination vegetables blended until smooth, although gazpacho tends to be little more refined. A little more attention is paid to the seasoning and proportions.

Some might think that the gazpacho / smoothie similarities are good thing (I certainly do). Others might find that the smoothie relation might turn them off from enjoying gazpacho as a "meal" meal. I also know a fair amount of people who think that soup should only be served warm.

If you are one of those people who are on the fence about cold soup, I'd encourage your try this version. I am hoping this gazpacho might chance your mind.  

And, while I would not discourage you from having gazpacho for breakfast, I do think gazpacho is best enjoyed on a hot summer day with friends. It’s such an easy meal to prepare. It's minimal effort to feed a big group, and maximum satisfaction on a humid hot day. 

Last weekend, I was asked by Julie of FeedFeed to participate in a farm share where FeedFeed and Edible East End Magazine proved me with a box of freshly picked produce from my local farm, Amber Waves. They asked me to come up with a few recipes with the produce that was given to me, and this cucumber radish gazpacho was the appetizer on the menu. I had a few friends over that afternoon, and my friend Courtney who was there helping me prep inspired this recipe. It was definitely one of our favorites.  The white radishes from Amber Waves were perfectly zesty, they added just the right amout of zing to the mellow cucumbers and creamy avocado.   

cucumber radish gazpacho

SERVES 
4

INGREDIENTS

1/4cup of olive oil
1/2 cup of water
2 tablespoons of white wine vinegar
½ teaspoon of salt
a pinch of red pepper flakes
pepper
1/2 an avocado
2 large cucumbers, chopped
1 tablespoon of shallots, diced
1 small clove of garlic, minced
3-5 radishes, white or red (if red peel the outside so it does not effect the color of the soup)
1 tablespoon of pine nuts, lightly toasted and roughly chopped
a pinch or two of microgreens

METHOD

Place the olive oil, water, vinegar, salt, red pepper flakes, a few cracks of black pepper, avocado and the cucumbers into a blender or food processor.  Blend until it is smooth. Add in the shallots, garlic, and 3 of the radishes and blend again until smooth. Taste and see if you would like to add more radishes. Some radishes are spicier than others, so I find that it totally depends on the radish and your tastes. I like to err on the side of more radishes, for more of a bite. Adjust any other seasoning that you feel necessary.