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

  1. In a blender, blend together all the ingredients.
  2. Pop into the fridge to chill for 2 hours.
  3. 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.

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