Gazpacho
This recipe can be prepared in 45 minutes or less but requires additional sitting time.
Ingredients
1 English cucumber (about 13 inches long)
a 1/4-pound piece jícama
1 small red bell pepper
1 celery rib
1 small garlic clove
2 cups V8 or tomato juice
2 tablespoons fresh lemon juice, or to taste
1 1/2 teaspoons Worcestershire sauce, or to taste
Garnish: chopped fresh chives
Preparation
Step 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.
Step 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. Season soup and serve garnished with chives.
