Radish Gazpacho

Very easy recipe and i love how it tasted. I was initially quite disbelieving of it because of the lack of spices, but this turned out great. I did add salt when processing the food. Also substituted Worcestershire sauce with barbecue sauce.

I just made this and it’s delicious. Because my partner is gluten intolerant I eliminated the bread and used ponzu rather than Worcestershire. I added extra lime juice as well as 1/4 cup of water. Definitely going to make this again!

Lectins are not bad for. Ignore the food myths. Tomatoes reduce inflammation.

An excellent use for half of the - no kidding - 2.5 pound radish I got in the CSA produce box. Very mild, flavors meld nicely in the fridge. I like a lot of black pepper in gazpacho. I might add tomato juice or more tomato next time. I used a few tbsp Worcester and about the same of water.

I cook like I paint-with vibrant colors and textures. This recipe called out for pomegranate seeds and torn watercress-in part because we have them around, but also to my taste the soup needed something sweet and crunchy-and something green-greens or watercress. Cilantro would work too.

I made this with a lot of variations-english cucumber, not peeled, added salt and pepper, used half an everything bagel, and I was short radishes, so I threw in some colorful sweet mini peppers. Tomato didn't hit a pound so I added some cherry tomatoes. It was delicioius! I think it's very adaptable.

For someone who has never had Gazpacho the ingredients list water and Worcestershire ‘as needed’ but if you are not sure what it is supposed to taste like or the texture this does not really help.

Absolutely loved it. As long as radishes are readily available, this will be my go-to gazpacho. It definitely needs salt, and next time I will add some heat and a little more lime juice. Otherwise, I would not change a thing. And so easy. Wondering about adding the radish greens as suggested by another poster, but am a little wary of that . . . .

I would LOVE to try this recipe, but am racking my brains to think of a good sub for the tomatoes. I love them, but can't eat them anymore because of lectins in skin and seeds. I suppose I could grate the tomatoes (a larger amount), toss the skins, and put the rest through a fine sieve to remove seeds. I would have to add more bulk--certainly I would use the radish greens. But it would be fun to try a radical substitute for the tomatoes. An idea: strawberries. Thoughts, anyone?

After checking the cooking notes, I added a splash of white balsamic vinegar and salt, too. Had green garlic instead of scallions in the fridge and they worked well.

I've been on a bender with this in the last week. (Just made it for the third time—and I live alone.) It is, of course, a movable feast. Shallots instead of scallions are terrific. By all means add the radish greens (if your radishes came that way); the result will not be as vibrant, but c'mon: RADISH GREENS.

I added 4T vinegar, 3T salt, 1/2t crushed red pepper.

Yes! It was so easy - put all in food processor and after giving it an hour to chill we had a perfect lunch along with homemade croutons. Thank you so much - easier than my standby complex traditional gazpacho.

Had no Worcestershire or limes, so I subbed in fish sauce and vinegar. Worked in a pinch, though I did miss the limes in particular.

It's gotten to be that part of the year when all I want to eat is gazpacho. This is a good one, although I couldn't taste much of the radishes under everything else (next time, maybe I'll try with black radishes since I think they're usually spicier). I did feel it needed a significant amount of salt, and I added some vinegar as well.