Gazpacho

May 23, 2012

1999 Epicurious, prep 45 min.

  • 1 English cucumber about 13″ long, cut each half into 3 spears, cut into ¼  inch triangle  pieces, transfer to a bowl
  • ¼ LB piece jicama, peeled & diced into ¼ inch pieces to fill 1 cup.
  • 1 small red pepper, ¼ inch diced
  • 1 celery rib, ¼ inch diced
  • 1 small clove garlic minced
  • 2 cups V8 or tomato juice
  • 2 TB fresh lemon juice
  • 1½ tsp Worcestershire sauce, or to taste.

mix all ingredients in a bowl, puree half of soup until smooth, stir to combine. Chill, store up to 2 days. GArnish with chopped chives.

 

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