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Chilled Gazpacho | Vegetable Day
Serves 4
Ingredients
- 1 English cucumber (about 13 inches long)
- 1/4-lb piece of jicama
- 1 small red bell pepper
- 1 celery rib
- 1 small garlic clove
- 2 cups tomato juice
- 2 tablespoons fresh lemon juice, or to taste
- 1-1/2 teaspoon Habanera Hot Sauce, or to taste
- chopped fresh chives for garnish
Directions
- halve cucumber lengthwise and cut each half lengthwise into 3 spears
- cut spears crosswise into 1/4-inch dice to measure 1 cup
- cut bell pepper and celery in to 1/4-inch dice and mix with jicama and cucumber
- mince garlic and toss with cucumber mixture
- stir in remaining ingredients and add salt and pepper to taste
- puree in a blender half of the soup until smooth and return to bowl, stirring to combine
- cover and chill soup at least 1 hour and up to 2 days
- season and serve with chives for garnish
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