- 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
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 jicama 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.
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. Each serving about 59 calories and less than 1 gram fat.
Servings: 5 cups
Nutritional Information: Each serving about 59 calories and less than 1 gram fat
Submitted By: Betsy
Original Source: Gourmet Magazine
I LOVE this gazpacho.