Recipes for the Soul---Chilled Gazpacho

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< DIV> Chilled Gazpacho1 English cucumber (about 13 inches long)1/4-pound piece jícama1 small red bell pepper1 celery rib1 small garlic clove2 cups tomato juice2 tablespoons fresh lemon juice, or to taste1 1/2 teaspoons Worcestershire sauce, or to tasteChopped fresh chives for GarnishHalve cucumber lengthwise and cut each half lengthwise into 3 spears.Cut spears crosswise into 1/4-inch-thick pieces and place into a largebowl. Peel jícama and cut enough into 1/4-inch dice to measure 1 cup.Cut bell pepper and celery into 1/4-inch dice and mix with dicedjícama to cucumber. Mince garlic and toss with cucumber mixture. Stirin remaining ingredients and add salt and pepper to taste. Purée halfof soup until smooth in a blender and return to bowl, stirring tocombine. Chill soup, covered, until cold, at least 1 hour, and up to 2days. Season soup and serve with chives for garnish.Serving 4. 59 calories per serving and less than 1 gram fat.

 

 

 

 

 

 

 

 

 

 

 

 

 

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