Carrot-Cucumber Gazpacho

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2  large (about 1 pound) tomatoes, quartered and seeded
1-1/2  cups carrot juice
2  tablespoons coarsely chopped fresh chives
1  medium cucumber, seeded and coarsely chopped (1-1/2 cups)
1-1/2  cups fresh corn kernels (3 ears) (optional)
1/4  of a jicama, peeled and chopped (1 cup)
1/2  cup arugula, shredded 
1 to 2  tablespoons prepared horseradish
1/2  teaspoon salt

4  large or 6 small radishes, quartered or cut into chunks
   Shredded arugula (optional)
   Coarsely chopped radishes (optional)
   Fresh corn (optional)
   Lime wedges (optional)

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.
Source:  Better Homes & Gardens
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