GAZPACHO (Yield: 4 servings) 2 cucumbers 4 ounces jicama, peeled - TopicsExpress

GAZPACHO (Yield: 4 servings) 2 cucumbers 4 ounces jicama, peeled and diced 1 red bell pepper, diced 1 stalk celery, diced 1 clove garlic, minced 1 cups tomato juice 2 tablespoons lemon juice 1-1/2 teaspoons Worcestershire sauce Chopped green onions Cut cucumber in half lengthwise; cut each half into thirds lengthwise. Cut spears crosswise into 1/4-inch pieces. Place in a large bowl. Add jicama, bell pepper, celery, and garlic to the cucumber; toss to mix. Add tomato juice, lemon juice, and Worcestershire sauce. In a blender, purée half the soup; return to bowl. Cover and chill for at least 2 hours. Ladle into soup bowls; garnish with chopped green onions.

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