Radish Gazpacho and Radish Leaf Velouté

Ingredients

• 3 cups chopped radishes
• 1 cup thinly sliced cucumber
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped red onion
• 2 cloves garlic, minced
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup vegetable broth
• 1/4 cup chopped radish leaves
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup milk
• Salt and pepper to taste

Instructions

Radish Gazpacho

1. In a blender or food processor, combine the radishes, cucumber, red pepper, onion, garlic, vinegar, olive oil, salt and pepper. Blend until smooth.
2. Add the vegetable broth and blend again until smooth.
3. Chill the soup for at least 30 minutes before serving. Serve cold with a sprinkle of chopped radishes and radish leaves.

Radish Leaf Velouté

1. Heat the butter in a saucepan until melted.
2. Add the flour and whisk until combined.
3. Cook for 1-2 minutes, stirring constantly.
4. Add the milk slowly while whisking and continue to whisk until the mixture thickens, around 5 minutes.
5. Add the chopped radish leaves and stir until combined.
6. Add salt and pepper to taste.
7. Heat the soup over low heat until heated through. Serve hot with a sprinkle of chopped radishes and radish leaves.

Verdict

This radish gazpacho and radish leaf velouté recipe is refreshing, healthy, and delicious. The radishes give the soup a slightly spicy kick, while the cucumber and red pepper add a sweet, refreshing flavor. The radish leaf velouté is creamy and velvety, giving the soup a subtle depth of flavor. This recipe is great for a light lunch or as an appetizer before a hearty dinner.

Serving Suggestions

Serve the radish gazpacho and radish leaf velouté in small bowls or glasses. Garnish with a sprinkle of chopped radishes and radish leaves. For a more filling meal, serve with crusty bread or a salad on the side.