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Carrot-Cucumber Gazpacho

Ingredients

• 2 large (1 pound) tomatoes, quartered and seeded
• 1 1/2 cups carrot juice
• 2 tablespoons coarsely chopped chives
• 1 medium cucumber, seeded and coarsely chopped (1 1/2 cups)
• 1 1/2 cups corn kernels (3 ears) (optional)
• 1/4 of a jicama, peeled and chopped (1 cup)
• 1/2 cup shredded arugula
• 1 to 2 tablespoons prepared horseradish
• 1/2 teaspoon salt
• 4 large or 6 small radishes, quartered or cut into chunks
• Shredded arugula (optional)
• Coarsely chopped radishes (optional)
• Corn (optional)
• Lime wedges (optional)

Directions

1. Combine tomatoes, carrot juice, and chives and blend until smooth.
2. Transfer pureed mixture to a bowl.
3. Stir in cucumber, corn, jicama, 1/2 cup arugula, horseradish, and salt.
4. Cover and refrigerate for at least 1 hour or up to 24 hours before serving.
5. Ladle soup into bowls or glasses.
6. Top with the radishes.
7. Top with additional arugula, chopped radishes, and corn.
8. Pass lime wedges.

Attribution