Cayenne Gazpacho Recipe

Name: Cayenne Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Combine first 6 ingredients in processor.
2
Using on/off turns, process until coarsely chopped.
3
Transfer to a large bowl.
4
Mix in vegetable juice, tomatoes, lemon juice and cayenne.
5
Season with salt and pepper.
6
Refrigerate soup 1 to 8 hours.
7
Ladle soup into bowls.
8
Garnish with avocado, sour cream and cilantro.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 radishes, halved, 3 celery stalks, cut into 1-inch pieces, 1/2 cucumber, peeled, thickly sliced, 4 green onions, sliced, and more.

Yes, Cayenne Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cayenne Gazpacho

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