Easy Gazpacho

Summertime is here! I have made this one day ahead hoping that the flavors will be even better tomorrow, but the taste test passed today :)

Ingredients:

• 1/2 vidalia onion, diced
  
• 2 garlic cloves, finely diced
• 1 large English cucumber, finely chopped (with seeds)
  
• 3/4 jicama, peeled, finely chopped
• 1 small red bell pepper, cored, seeded, finely chopped
• 2 tblsp Worcestershire sauce
• 1 tsp Tobasco
• 2 1/2 c V8 Original
  
• creme fraiche for serving (optional)
• another small cucumber for serving (optional)
• mint sprigs for serving, (optional)

Instructions:

• Chop all of the vegetables into very small pieces so that eating them in the soup is pleasant, not like a vegetable side dish :). Combine them in a large mixing bowl.
• Add the Worcestershire sauce, tobasco and V8 and stir.
• Using a blender wand (my favorite kitchen tool), puree *some* of the soup, but not all, so that nice chunks of fresh vegetables remain.
• Chill for 24 hours before serving for best results.
• Serving recommendation: top each bowl with a spoonful of creme fraiche, sprinkle of cucumber cubes, and a sprig of mint. Serve with a slice of toasted, crusty bread.