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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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.
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