Cucumber-Mint Gazpacho with Radish Crisps

A chilled summer soup featuring cool cucumbers, fresh mint, and crispy radish garnish.

Cuisine: Spanish

Category: Salads

Prep: 25 minutes. Cook: 0 minutes.

Serves 4.

Ingredients

• 2 medium, peeled and diced cucumber
• 2 medium, seeded and diced tomato
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh mint
• 1/2 cup diced cucumber
• 1 cup vegetable broth
• 1 tbsp red wine vinegar
• 4, thinly sliced on bias radishes

Instructions

1. Step 1: Combine 2 diced medium cucumbers, 2 diced tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped fresh mint, and 1/2 cup diced cucumber in a blender.
2. Step 2: Add 1 cup vegetable broth and 1 tbsp red wine vinegar, then blend until completely smooth and no chunks remain.
3. Step 3: Strain through a fine-mesh sieve into a bowl, pressing solids with a spoon to extract all liquid.
4. Step 4: Chill in refrigerator for at least 2 hours until thoroughly cold.
5. Step 5: Just before serving, arrange 4 thinly sliced radishes on top of each bowl of gazpacho for a refreshing crunch.