Pink Radish & Cucumber Gazpacho with Protein Toast
8 cucumbers, de-seeded, peeled & roughly chopped
2 garlic cloves
1 & 1/2 bunch radishes (about 12 small)
200g Greek Yoghurt
60ml of Red Wine Vinegar
1 can Butter Beans, drained
Good splash of Hot Pepper Sauce
Profusion Protein Bread
Chives, olive oil, sea salt & black pepper
- In a blender, blend together all the ingredients.
- Pop into the fridge to chill for 2 hours.
- Serve in bowls, topped with fresh chives and a drizzle of olive oil, and sea salt & pepper.
Storage: soup will keep in an airtight container in the fridge for up to 5 days.