Home: Soups: Chilled Gazpacho

CHILLED GAZPACHO

1 English cucumber (about 13 inches long)
1/4-pound piece jícama
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 teaspoons Worcestershire sauce, or to taste
Chopped fresh chives for Garnish

Halve cucumber lengthwise and cut each half lengthwise into 3 spears. Cut spears crosswise into 1/4-inch-thick pieces and place into a large bowl. 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 diced jícama to cucumber. Mince garlic and toss with cucumber mixture. Stir in remaining ingredients and add salt and pepper to taste. Purée half of soup until smooth in a blender 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 with chives for garnish.

Serving 4. 59 calories per serving and less than 1 gram fat.

ji·ca·ma: A crisp, sweet turnip-shaped root vegetable.