Span-Asian Gazpacho

• 12 cucumber, peeled and diced
• 12 yellow zucchini, peeled and diced
• 1 small red pepper, seeded and diced
• 12 cup daikon radish, finely chopped
• 12 cup leek, finely chopped and rinsed well
• 12 cup button mushroom, diced small
• 13 cup fresh cilantro, chopped small
• 2 tablespoons shoyu
• 14 teaspoon red pepper flakes (or 1/2 red jalapeno pepper, finely minced-depends on how much spice you want)
• 12 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)

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)