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Zucchini and Tomato Gazpacho with Radish and Cucumber Salad
Zucchini and Tomato Gazpacho with Radish and Cucumber Salad

Zucchini and Tomato Gazpacho with Radish and Cucumber Salad
A refreshing cold soup paired with a crisp salad, perfect for a light yet energizing lunch.
Zucchini and Tomato Gazpacho with Radish and Cucumber Salad

Provides hydration and a balance of nutrients to support afternoon training sessions.

Ingredients:
1
Servings
  • 2
    item
     zucchini
  • 8
    item
     tomatoes
  • 1
    item
     cucumber
  • 1
    item
     radish
  • 2
    tbsp
     olive oil
  • 1
    clove
     garlic
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 10
    g
     basil leaves
Preparation Time: 25 minutes
Zucchini and Tomato Gazpacho with Radish and Cucumber Salad
Instructions:
  1. Chop the zucchini and tomatoes into small pieces.
  2. Blend the zucchini, tomatoes, garlic, olive oil, balsamic vinegar, salt, and pepper until smooth.
  3. Chill the gazpacho in the refrigerator for at least 15 minutes.
  4. Slice the cucumber and radish thinly.
  5. Toss the cucumber and radish slices with a pinch of salt and pepper.
  6. Serve the chilled gazpacho with the cucumber and radish salad on the side.
  7. Garnish with fresh basil leaves before serving.
Nutrition Per Serving 800 g Per 100g
Energy 212 kcal 27 kcal
Protein 5 g 0.6 g
Fibre 8 g 1.0 g
Salt 2 g 0.3 g
Sugar 12 g 1.5 g
Carbohydrates 30 g 3.8 g
Fat 14 g 1.8 g
  • 2
    item
     zucchini
  • 8
    item
     tomatoes
  • 1
    item
     cucumber
  • 1
    item
     radish
  • 2
    tbsp
     olive oil
  • 1
    clove
     garlic
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 10
    g
     basil leaves
1
Servings
0

Chop the zucchini and tomatoes into small pieces.

Blend the zucchini, tomatoes, garlic, olive oil, balsamic vinegar, salt, and pepper until smooth.

Chill the gazpacho in the refrigerator for at least 15 minutes.

Slice the cucumber and radish thinly.

Toss the cucumber and radish slices with a pinch of salt and pepper.

Serve the chilled gazpacho with the cucumber and radish salad on the side.

Garnish with fresh basil leaves before serving.

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