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Gazpacho of radishes, cucumbers, Greek yogurt and chives
This vibrant gazpacho combines the peppery freshness of radishes, the coolness of cucumbers, and the creaminess of Greek yogurt for a light yet satisfying dish. Monari Federzoni Red Wine Vinegar enhances the flavors with a delicate acidity, while a touch of smoked paprika and Tabasco adds depth. Served chilled and garnished with fresh chives and radish slices, this gazpacho is an elegant and refreshing appetizer.
ingredients
| 4 bunches of radishes |
| 1 cucumber |
| 2 slices of homemade bread |
| 3 tablespoons of Monari Federzoni Red Wine Vinegar |
| 1 shallot |
| 200 g cold Greek yogurt |
| olive oil to taste |
| chives to taste |
| ice water to taste |
| salt |
| pepper |
| a few drops of Tabasco |
| smoked paprika |
what you will need
Red Wine Vinegar
directions
Soak the bread with Monari Federzoni Red Wine Vinegar and a little water. Peel the radishes and cut them in half, keeping some aside for decoration. Peel the cucumber and cut it into slices. Do the same with the shallot. Collect these vegetables in the blender's mug, then add the yogurt, the bread that has not been squeezed too much, olive oil, salt, pepper and a few drops of Tabasco. Blend everything until smooth, adding very cold water to adjust the consistency, then place in the refrigerator, covered with plastic wrap, for at least 2 hours or until ready to serve. Transfer to serving plates and serve with chopped fresh chives, a pinch of paprika and a few radish slices for decoration.
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