Clam-Flavored Gazpacho

• 1 bunch fresh watercress
• 1 green pepper
• 1 sweet yellow pepper
• 1 sweet red pepper
• 1 large red onion
• 1 carrot
• 2 stalks celery
• 3 cucumbers
• 10 medium tomatoes
• 2 cloves garlic
• 4 ounces tomato paste
• 1 32-ounce can tomato juice
• Juice of 1 lemon
• 13 cup extra-virgin olive oil
• 6 cups clam broth or bottled clam juice
• 1/4 teaspoon cayenne, or to taste
• Sea salt to taste

1. Chop watercress, peppers, onion, carrot and celery very fine (this is best done by hand, rather than in a food processor or blender.)
2. Peel and seed cucumbers and chop very fine.
3. Peel and seed tomatoes, reserving juice and seeds, and chop very fine.
4. Mix all the vegetables together in a large bowl.
5. Mince the garlic and combine with tomato paste, tomato juice and juices and seeds from fresh tomatoes.
6. Add to chopped vegetables.
7. Add lemon juice, olive oil and clam broth.
8. Taste and add cayenne pepper and sea salt, if desired.
9. Cover the bowl and refrigerate overnight.
10. Serve in mugs with spoons, and garnish, if desired, with frozen lemon-pepper vodka (see recipe).
11. Provide lemon wedges and a pepper grinder for nondrinkers.

fresh watercress, green pepper, sweet yellow pepper, sweet red pepper, red onion, carrot, stalks celery, cucumbers, tomatoes, garlic, tomato paste, tomato juice, lemon, extravirgin olive oil, clam broth, cayenne, salt

Taken from cooking.nytimes.com/recipes/2111 (may not work)