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| Carrot Gazpacho September, 2004 Serves 6 In a twist on the Spanish classic, we substituted carrot juice for tomato juice. Serve this soup very cold topped with garlic-flavored croutons. Prep Time: 25 minutes 3 cloves garlic, peeled 1 small red onion, peeled and quartered 1 small green bell pepper, seeded and cubed 1 jalapeño pepper, minced 2 cucumbers, peeled, seeded and diced 6 large ripe tomatoes, roughly chopped 1/4 cup fresh parsley, minced 1/4 cup fresh basil, minced 3 cups fresh carrot juice 1 cup cold water 1 tablespoon olive oil (optional) 3 tablespoons balsamic vinegar 2 teaspoons ground cumin 1 teaspoon salt 1/2 cup jicama, finely grated 1. Fit a food processor with a metal chopping blade. Turn it on and drop the garlic through the feed tube to process finely. Add the onion to the bowl and process with a pulse action until minced. Add the bell pepper and process finely. Transfer the mixture to a large bowl and stir in the jalapeño. 2. Place the cucumber in the processor and process with a pulse action until it's finely diced. Add to the onion mixture. Purée the tomatoes, then add them to the soup along with the remaining ingredients. Cover and chill overnight. Taste and adjust the seasonings before serving. Calories 135,Fat 3,Perfat 20,Cholesterol 0,Carbo 26,Protein N/A,Fiber 4,Sodium N/A |