Span-asian Gazpacho

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 1/2 cucumber, peeled and diced
• 1/2 yellow zucchini, peeled and diced
• 1 small red pepper, seeded and diced
• 1/2 cup daikon radish, finely chopped
• 1/2 cup leek, finely chopped and rinsed well
• 1/2 cup button mushroom, diced small
• 1/3 cup fresh cilantro, chopped small
• 2 tablespoons shoyu
• 1/4 teaspoon red pepper flakes (or 1/2 red jalapeno pepper, finely minced-depends on how much spice you want)
• 1/2 cup rice vinegar (regular or seasoned)
• 2 teaspoons regular sesame oil
• 2 cups fresh vegetable broth, chilled
• 1 cup v8 vegetable juice (or similar) or 1 cup tomato juice, chilled (or similar)
• 1 cup asian cracker (optional)

Recipe

• 1 in a large serving bowl, combine the cucumber, zucchini, red pepper, daikon, leeks, mushrooms, and fresh cilantro. set aside.
• 2 in a bowl stir together, the red pepper flakes (or red jalapeno), rice vinegar, and sesame oil. stir in the broth and tomato juice and mix well.
• 3 chill the soup at least 1 hour but up to 2 hours.
• 4 ladle soup into individual bowls, add an ice cube and sprinkle with asian crackers if desired.