TLC Cooking "Emeril's Gazpacho with Carrot Juice"

Emeril's Gazpacho with Carrot Juice

YIELD 8 servings

INGREDIENTS

3 pounds	ripe tomatoes, cored and chopped
1 cup	carrot juice, well shaken
1	cucumber, seeded and small diced, about 1 1/2 cups
1	medium carrot, small diced, about 1/2 cup
1	stalk celery, small diced, about 1/2 cup
6 cloves	garlic, finely minced or pressed through a garlic press
1/2 cup	small diced red bell pepper
1/2 cup	small diced red onion
1/4 cup	fresh parsley leaves
1/4 cup plus 2 tablespoons	extra virgin olive oil
1/4 cup	apple cider vinegar
3 tablespoons	lemon juice
2 tablespoons	chopped fresh chives
2 teaspoons	salt
1 teaspoon	freshly ground black pepper
1 teaspoon	Worcestershire Sauce

PREPARATION:

Method:

Combine all the ingredients in a large bowl. In batches, mix in a blender until smooth, about one minute. For a chunkier soup, puree half the mixture and add back to chopped ingredients. Transfer soup to a 2-quart non-reactive container. Serve immediately or cover and refrigerate overnight, allowing flavors to blend.
Editor's Note: Look for organic, locally-grown produce.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Souper Girl Episode of Emeril Green.

This recipe appears in: Soups

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