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 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

1. Combine first 6 ingredients in processor.
2. Using on/off turns, process until coarsely chopped.
3. Transfer to a large bowl.
4. Mix in vegetable juice, tomatoes, lemon juice and cayenne.
5. Season with salt and pepper.
6. Refrigerate soup 1 to 8 hours.
7. Ladle soup into bowls.
8. Garnish with avocado, sour cream and cilantro.

radishes, celery stalks, cucumber, green onions, carrot, red, vegetable juice, tomatoes, lemon juice, cayenne pepper, avocado, sour cream, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/cayenne-gazpacho-1324 (may not work)