Gazpacho with Cucumber & Radish Salsa

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

This gourmet meal is made with a plethora of fresh, seasonal ingredients—and as a bonus, is vegetarian.

  • Prep time 20 minutes
  • Total time 1 hour & 20 minutes
  • Portion size 4 servings


Cucumber & Radish Salsa (recipe, see right):


In food processor or blender, purée avocado, cucumber, tomatoes, poblano pepper, green onions, jalapeño pepper, cilantro, avocado oil and lime juice until smooth. Strain, if desired. Season with salt and pepper. Cover and refrigerate for at least 1 hour. (Make-ahead: Can be refrigerated overnight.) Divide gazpacho among bowls, top with dollop of sour cream, Cucumber & Radish Salsa and sprinkle with fresh mint leaves.

Cucumber & Radish Salsa

In bowl, mix 1 cup diced cucumber, 3 diced radishes, 2 tbsp avocado oil, 2 tbsp chopped fresh cilantro, 1 tbsp chopped fresh mint, 1 tsp grated lime zest and 1 tbsp lime juice. Stir in 3 dashes hot pepper sauce, if desired. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 days.) Makes about 1 cup.

Nutritional facts PER SERVING: about

  • Iron 1.2 mg
  • Fibre 5 g
  • Sodium 250 mg
  • Sugars 4 g
  • Protein 3 g
  • Calories 305
  • Total fat 27 g
  • Cholesterol 1 mg
  • Saturated fat 4 g
  • Total carbohydrate 13 g
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Lunch & Dinner

Gazpacho with Cucumber & Radish Salsa