Carrot-Cucumber Gazpacho

Serve this fresh, chilled side dish soup with grilled meat, chicken, or fish.

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  • Makes: 5 servings
  • Prep: 25 mins
  • Chill: 1 hr

Carrot-Cucumber Gazpacho

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Directions

  1. 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.
  2. 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.

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Nutrition Facts (Carrot-Cucumber Gazpacho)

  • Per serving:
  • 66 kcal ,
  • 270 mg sodium ,
  • 15 g carb. ,
  • 2 g fiber ,
  • 6 g sugar ,
  • 2 g pro.
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