Make your own carrot juice, or buy it (look for unsalted juice). Recipe by Helen Dollaghan from the March 10, 1985, edition of the Denver Post. Makes 4 servings.
Ingredients
12 ounces chilled carrot juice
3/4 cup peeled, seeded diced cucumber
3/4 cup diced tomato
3/4 cup diced green pepper
1/3 cup sliced green onion
3 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
Freshly ground pepper to taste
Red pepper sauce to taste
Diced cucumber and tomato
Directions
In container of blender place carrot juice, cucumber, tomato, green pepper, onion, vinegar, salt, Italian seasoning and garlic powder. Blend until smooth. Add pepper and red pepper sauce. Blend again. Serve in bowls garnished with diced cucumber and tomato.
*Each week, we uncover a favorite from the Denver Post vault — this week, carrot gazpacho, a refreshing summer starter. Hit the farmers market for the best veggies.
