Recipe information
Yield
Serves 4
Ingredients
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 24-ounce can vegetable juice
2 tomatoes, diced
1 tablespoon fresh lemon juice
1/4 teaspoon cayenne pepper
1 avocado, peeled, diced
Sour cream
Chopped fresh cilantro
Preparation
Step 1
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.
Step 2
Ladle soup into bowls. Garnish with avocado, sour cream and cilantro.
