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Cayenne Gazpacho

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 cn Vegetable juice; (24-ounce)
2 Tomatoes; diced
1 tb Fresh lemon juice
1/4 ts 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.

Serves 4.




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