Gazpacho

1. 1

   Cut cucumber in half lengthwise and cut each half lengthwise into 3 spears.

2. 2

   Cut spears crosswise into 1/4-inch-thick pieces and transfer to a large bowl.

3. 3

   Peel jcama and cut enough into 1/4-inch dice to measure 1 cup.

4. 4

   Cut bell pepper and celery into 1/4-inch dice and add with diced jcama to cucumber.

5. 5

   Mince garlic and toss with cucumber mixture.

6. 6

   Stir in remaining ingredients and season soup with salt and pepper.

7. 7

   In a blender puree half of soup until smooth and return to bowl, stirring to combine.

8. 8

   Chill soup, covered, until cold, at least 1 hour, and up to 2 days.

9. 9

   Season soup and serve garnished with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.