Watercress-and-Dill Gazpacho
1 1/2 cups peeled, seeded cucumbers, diced into 1/4-inch cubes
1 cup 1/4-inch diced celery
1/2 cup 1/4-inch diced white onions
1 cup 1/4-inch diced carrots
1 1/2 cup 1/4-inch diced Roma tomatoes
1/2 cup 1/4-inch diced leeks
1/2 cup watercress, chopped
1/4 cup fresh dill, chopped
1 1/2 teaspoons garlic, chopped
1 quart tomato juice
1/2 cup fresh lemon juice
3/4 cup champagne vinegar or white vinegar
2 teaspoons Worcestershire sauce
3/4 teaspoon Tabasco sauce, or to taste
1 teaspoon white pepper
1 1/2 teaspoons salt
Combine all ingredients and chill. Serve in 6-ounce bowls. Serves 6
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