Radish gazpacho

Name: Radish gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 bread rolls; ¼ tsp sugar; 250 g vegan yoghurt substitute nature (soya); 600 g radishes; 250 g kohlrabi; 1 apples; 1 garlic cloves; 1 red onions; ½ bunch chives; ½ red chilli peppers; 4 tbsp olive oil; 2 tbsp red wine vinegar; 1 ½ tsp red wine vinegar; 1 tsp olive oil; 2 ¼ tsp salt; a little pepper

Soups and stew soup lunch

Total: 20 min. | Active: 20 min.

vegetarian

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There's hardly anything better than when seasonal spring ingredients return after winter – everything becomes more vibrant, crunchy and juicy again! Radishes are the star attraction in this recipe. Combined with the peppery flavour of the kohlrabi and the sweetness of the apples, they create an aromatic gazpacho that rivals the Spanish summer classic with tomatoes. The radish salsa topping adds the perfect finishing touch to this chilled dish. Spring is most definitely in the air!

Recipe by:
Pascale - Urkraut

Ingredients

for 4 people

Gazpacho
500 g	radishes, cut into pieces
250 g	kohlrabi, cut into pieces
1	apple, cut into pieces
1	garlic clove
1	red onion, cut into pieces
1	bread roll, torn into pieces
200 g	vegan yoghurt substitute nature (soya)
4 tbsp	olive oil
2 tbsp	red wine vinegar
2 ½ dl	water
2 tsp	salt
a little	pepper

Topping
100 g	radishes, cut into cubes
½ bunch	chives, finely chopped
½	red chilli pepper, deseeded, finely chopped
1 ½ tsp	red wine vinegar
1 tsp	olive oil
¼ tsp	sugar
¼ tsp	salt
50 g	vegan yoghurt substitute nature (soya)

How it's done

Gazpacho

Place the radishes in a blender along with all the other ingredients up to and including the pepper, puree until smooth. Cover the gazpacho and chill for approx. 1 hr.

Topping

In a small bowl, mix the radishes with all the other ingredients up to and including the salt. Stir the gazpacho well, plate up. Spoon the topping and the yoghurt substitute on top.

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