Radish Gazpacho Recipe

Name: Radish Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces red radishes, scrubbed, trimmed and thinly sliced; 2 cups buttermilk, preferably low-fat; 1/4 cup walnuts (may substitute pecans); 1 tablespoon red wine vinegar; 1/2 teaspoon coarse salt, plus more for the potato cooking water; 1/2 teaspoon sugar; 8 ounces yukon gold potatoes; 2 large eggs; 1/4 cup red onion, finely diced; 1 persian cucumber, sliced thin

Servings: persons

1
Place all but 1/4 cup of the radish slices in a blender with the buttermilk, walnuts, vinegar, the 1/2 teaspoon of salt and the sugar; puree until smooth. Refrigerate until chilled.
2
While the soup is chilling, cover the potatoes with salted water in a small saucepan. Bring to a boil over high heat, then reduce the heat to medium or medium-low so the water is barely bubbling; cook until the potatoes are fork-tender but not falling apart, about 30 minutes. Run under cold water, peel and cut into 1/2-inch chunks.
3
Place the eggs in a separate saucepan. Cover with cool water and bring to a boil over high heat, then remove from the heat, cover and let stand for 12 minutes. Crack the eggs, transfer them to a bowl of ice water and let them stand for 10 minutes (to make peeling easier). Drain the eggs, then peel them and slice into thin rounds.
4
To serve, divide the soup among chilled bowls. Garnish with the potato, egg, red onion, cucumber and the reserved radish slices.

990

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces red radishes, scrubbed, trimmed and thinly sliced, 2 cups buttermilk, preferably low-fat, 1/4 cup walnuts (may substitute pecans), 1 tablespoon red wine vinegar, and more.

Yes, Radish Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Radish Gazpacho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions