gazpacho

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Servs: 5

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Ingredients [?]

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Change Serving Size
  • add   1 English cucumber (about 13 inches long)
  • add   2 cups V8 or tomato juice
  • add   1 small red bell pepper
  • add   1 celery rib
  • add   a 1/4-pound piece jícama
  • add   1 1/2 teaspoons Worcestershire sauce, or to tasteGarnish: chopped fresh chives
  • add   1 small garlic clove
  • add   2 tablespoons fresh lemon juice, or to taste

Instructions

  1. Cut cucumber in half lengthwise and cut each half lengthwise into 3 spears. Cut spears crosswise into 1/4-inch-thick pieces and transfer to a large bowl. Peel j‭cama and cut enough into 1/4-inch dice to measure 1 cup. Cut bell pepper and celery into 1/4-inch dice and add with diced j‭cama to cucumber. Mince garlic and toss with cucumber mixture. Stir in remaining ingredients and season soup with salt and pepper.
  2. In a blender purée half of soup until smooth and return to bowl, stirring to combine. Chill soup, covered, until cold, at least 1 hour, and up to 2 days.
  3. Season soup and serve garnished with chives.