Summer gazpacho with radish, beetroot and cucumber

Slice four radishes and set aside to use as the garnish later

In a food processor, blitz together the cucumbers, garlic, cooked beetroot, Greek yoghurt, red wine vinegar and the rest of the radishes, then season to taste

Chill in the fridge for at least one hour and stir well before dividing between four bowls

Serve topped with the Tabasco, sliced radishes, chives and drizzle of olive oil