Carrot-Cucumber Gazpacho
Recipe from Better Homes and Gardens

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


Carrot-Cucumber Gazpacho

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Servings: 5 side-dish servings
Prep Time: 25 mins
Total Time: 1 hr 25 mins
Related Categories: Arugula, Carrots, Cool Summer, Cucumbers, Cut Corn, Light Summer Dinners, Low Calorie, Low Calorie Summer Dinners, Low Fat, Low Sodium, Quick and Easy, Radishes, Spanish Gazpacho, Summer Vegetables, Vegetable Soup
 
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Ingredients
  • 2  large (about 1 pound)
    tomatoes, quartered and seeded
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  • 1-1/2  cups
    carrot juice
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  • 2  tablespoons
    coarsely chopped fresh chives
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  • 1  medium
    cucumber, seeded and coarsely chopped (1-1/2 cups)
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  • 1-1/2  cups
    fresh corn kernels (3 ears) (optional)
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  • 1/4  of a
    jicama, peeled and chopped (1 cup)
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  • 1/2  cup
    arugula, shredded
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  • 1 to 2  tablespoons
    prepared horseradish
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  • 1/2  teaspoon
    salt
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  • 4  large or 6 small
    radishes, quartered or cut into chunks
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  •  
    Shredded arugula (optional)
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  •  
    Coarsely chopped radishes (optional)
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  •  
    Fresh corn (optional)
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  •  
    Lime wedges (optional)
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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.

Note
The color of the soup will be darker or lighter depending on the kind of tomatoes used.
Nutrition information
Calories 66, Total Fat 0 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 15 g, Total Sugar 6 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin C 44%, Calcium 4%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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