Span-Asian Gazpacho

A cold soup with lots of fresh ingredients. I like to sprinkle broken up Asian crackers on top just for fun! Add an ice cube to each serving to keep extra chilled. Modified from 101 Meatless Family Recipes' cookbook.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1⁄2 cucumber, peeled and diced
• 1⁄2 yellow zucchini, peeled and diced
• 1  small  red pepper, seeded and diced
• 1⁄2 cup daikon radish, finely chopped
• 1⁄2 cup leek, finely chopped and rinsed well
• 1⁄2 cup button mushroom, diced small
• 1⁄3 cup fresh cilantro, chopped small
• 2  tablespoons  shoyu
• 1⁄4 teaspoon red pepper flakes (or 1/2 red jalapeno pepper, finely minced-depends on how much spice you want)
• 1⁄2 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)

Directions

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