Cucumber & Radish Gazpacho

This is an immune boosting recipe developed by Kitchen on Fire in Berekely.

Radish have a delightful spicy punch! Cruciferous vegetables including radishes and its family members such as bok choi, broccoli, Brussels sprouts, cabbage, cauliflower, horseradish, kale, kohlrabi, mustard, rutabaga, turnip, and watercress, are rich sources of sulfur compounds which is the spiciness you taste. Radishes have good levels of vitamin C, B6, B9, fiber, potassium, and magnesium, and support the immune system and nervous system. They may help reduce exhaustion, protect cells against oxidizing stress, and act to prevent various cancers. Radishes also regulate the production of bilirubin and bile, cleanses, and helps to maintain liver function.  The anti-congestive properties can also be a big help with colds, congestion and lung irritation. Best to eat them fresh to maximize their nutrition benefits.

Serves 2-4

Prep time: 5 minutes
Cooking time: 10 minutes

Ingredients

2 medium-sized cucumbers (or 1 long English cucumber)

1/2 avocado

1 handful fresh basil, (or arugula)

1/2 cup water (or almond milk)

1 tablespoon California olive oil

1/2 tbs apple cider vinegar, (or 1 tbsp lime juice)

a small handful of or a combo of dill, cilantro, parsley, or other green herbs.

6 radishes, chopped

1 stalks celery

1/2 pepper jalapeno, optional

Directions

1.    Blend soup ingredients together in a high-speed blender.

2.    Chill for a couple of hours, or eat right away.

3.    Garnish & enjoy!

Make it your own

Substitute 1 cup of  daikon radish for the small red  radishes

Use the whole avocado

Garnish with

1 tablespoon hemp or chia seeds

1 tablespoon California olive oil, or flax oil

1 tablespoon fresh oregano, leaves chopped

sea salt & fresh ground pepper

sunflower sprouts or microgreens

watermelon or daikon radish, sliced thin sticks

Recipe was developed by Kitchen on Fire, Berkeley, CA