This gazpacho recipe offers a pink twist on the Spanish classic - instead of tomatoes, it uses crisp, peppery radish and sweet cooked beetroot, to create a fresh and vibrant summer starter.


  • 400g Radishes
  • 2 Cucumbers
  • 1 Garlic clove
  • 75g Cooked beetroot
  • 120g Greek yoghurt
  • 2tsp Red wine vinegar
  • A dash of tabasco sauce
  • 1tbsp Chopped chives
  • 2tbsp Olive oil


  • STEP 1

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

  • STEP 2

    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

  • STEP 3

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

  • STEP 4

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

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