Span-Asian Gazpacho

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

cucumber, yellow zucchini, red pepper, daikon radish, well, button mushroom, fresh cilantro, shoyu, red pepper, rice vinegar, regular sesame oil, vegetable broth, vegetable juice, asian cracker

Taken from www.food.com/recipe/span-asian-gazpacho-147190 (may not work)

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