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🍲 Cold Radish Gazpacho with Pesto

320 kcal · 30 min · 4 servings

Ingredients

• red bell pepper 1 pc.
• radishes 1 bunch
• cucumbers 0.25 pc.
• red onions 1 pc.
• garlic cloves 1 pc.
• lemons 1 pc.
• watercress bed 1 pc.
• almonds, roasted and salted 4 tbsp
• olive oil 5 tbsp
• salt pinch
• pepper, black ground pinch
• crème fraîche 200 g
• mustard 1 tbsp

Instructions

1. 1. Preheat the oven to 220 degrees Celsius using top and bottom heat.
2. 2. Wash the peppers thoroughly.
3. 3. Cut the peppers in half.
4. 4. Remove the green stem and the seeds.
5. 5. Line a baking tray with baking paper.
6. 6. Place the pepper halves skin-side up on the tray.
7. 7. Roast the peppers in the oven for about 15 minutes.
8. 8. Take the peppers out when the skin is lightly charred.
9. 9. Let the peppers cool down for a short moment.
10. 10. Peel the skin off the peppers.
11. 11. Cut the peeled peppers into coarse cubes.
12. 12. Wash the radishes together with their green leaves.
13. 13. Cut the greens off the radishes.
14. 14. Save about a handful of the radish leaves for later.
15. 15. Cut the radishes into coarse cubes.
16. 16. Wash the cucumber.
17. 17. Cut the cucumber into coarse cubes as well.
18. 18. Cut the onion in half.
19. 19. Peel the onion.
20. 20. Cut the onion into coarse cubes.
21. 21. Peel the garlic.
22. 22. Wash the lemon under hot water.
23. 23. Grate about one teaspoon of lemon zest finely.
24. 24. Cut the lemon in half.
25. 25. Squeeze the juice out of the lemon.
26. 26. Chop the almonds coarsely.
27. 27. Put the saved radish leaves and the cress into a tall container.
28. 28. Add four tablespoons of olive oil.
29. 29. Add the grated lemon zest.
30. 30. Blend the mixture into a fine pesto.
31. 31. Season the pesto with salt and pepper.
32. 32. Transfer the pesto into a small bowl.
33. 33. Rinse the blending container thoroughly.
34. 34. Put the diced peppers into the container.
35. 35. Add the diced radishes.
36. 36. Add the diced cucumber.
37. 37. Add the diced onion.
38. 38. Add the garlic.
39. 39. Add the crème fraîche.
40. 40. Add the mustard.
41. 41. Blend all ingredients into a smooth soup.
42. 42. Season the gazpacho with salt and pepper.
43. 43. Season the gazpacho with the squeezed lemon juice.
44. 44. Distribute the cold gazpacho onto plates.
45. 45. Drizzle one tablespoon of olive oil over each portion.
46. 46. Add a dollop of radish pesto on top.
47. 47. Sprinkle the chopped almonds over it.
48. 48. Optionally garnish the plates with fresh radishes.

Nutrition per serving

• kcal: 320
• Protein: 6 g · Fett/Fat: 25 g · Carbs: 22 g