- In a blender container or food processor bowl combine tomatoes, carrot juice, and chives. Cover and blend or process until smooth. Transfer mixture to a large bowl. Stir in cucumber, corn (if desired), jicama, the 1/2 cup arugula, horseradish, and salt. Cover and refrigerate at least 1 hour or up to 24 hours before serving.
- Ladle soup into bowls or glasses. Top with the cut up radishes. If desired, top with additional shredded arugula, radishes, and corn. Pass lime wedges. Makes 5 side-dish servings.
From the Test Kitchen
The color of the soup will be darker or lighter depending on the kind of tomatoes used.
Nutrition Facts (Carrot-Cucumber Gazpacho)
- Per serving:
- 66 kcal ,
- 270 mg sodium ,
- 15 g carb. ,
- 2 g fiber ,
- 6 g sugar ,
- 2 g pro.