Cayenne Gazpacho Recipe
- 5 radishes, halved
- 3 celery stalks, cut into 1-inch pieces
- 1/2 cucumber, peeled, thickly sliced
- 4 green onions, sliced
- 1 carrot, cut into 1-inch pieces
- 1/2 red or green bell pepper sliced
- 1 24-ounce can vegetable juice
- 2 tomatoes, diced
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon cayenne pepper
- 1 avocado, peeled, diced
- Sour cream
- Chopped fresh cilantro
- Combine first 6 ingredients in processor. Using on/off turns, process until coarsely chopped. Transfer to a large bowl. Mix in vegetable juice, tomatoes, lemon juice and cayenne. Season with salt and pepper. Refrigerate soup 1 to 8 hours.
- Ladle soup into bowls. Garnish with avocado, sour cream and cilantro.
