Serves 4.

INGREDIENTS

  • 5 radishes, halved
  • 3 celery stalks, cut into 1-inch pieces
  • 1/2 cucumber, peeled, thickly sliced
  • 4 green onions, sliced
  • 1 carrot, cut into 1-inch pieces
  • 1/2 red or green bell pepper sliced
  • 1 24-ounce can vegetable juice
  • 2 tomatoes, diced
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon cayenne pepper

  • 1 avocado, peeled, diced

  • sour cream
  • chopped fresh cilantro

    DIRECTIONS

    Combine first 6 ingredients in processor. Using on/off turns, process until coarsely chopped. Transfer to a large bowl. Mix in vegetable juice, tomatoes, lemon juice and cayenne. Season with salt and pepper. Refrigerate soup 1 to 8 hours.

    Ladle soup into bowls. Garnish with avocado, sour cream and cilantro.