Gazpacho

Directions

1. 1
   Cut cucumber in half lengthwise and cut each half lengthwise into 3 spears.
2. 2
   Cut spears crosswise into 1/4-inch-thick pieces and transfer to a large bowl.
3. 3
   Peel jicama and cut enough into 1/4-inch dice to measure 1 cup.
4. 4
   Cut bell pepper and celery into 1/4-inch dice and add with diced jicama to cucumber.
5. 5
   Mince garlic and toss with cucumber mixture.
6. 6
   Stir in remaining ingredients and season soup with salt and pepper.
7. 7
   In a blender puree half of soup until smooth and return to bowl, stirring to combine.
8. 8
   Chill soup, covered, until cold, at least 1 hour, and up to 2 days.
9. 9
   Season soup and serve garnished with chives.