Cucumber Gazpacho With Piquillo Pepper And Radish Sprouts

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4 medium cucumbers – completely peeled, deserted and roughly chopped

1 clove garlic – minced

juice of one medium lemon

juice of one medium lime

1/3 cup very fruity extra virgin olive oil

1/2 cup water

1 tbsp. salt

1/2 tsp. white pepper

1/2 tsp. cayenne pepper

1 roasted piquillo pepper – sliced into julienned strips or diced (optional)

small bunch radish sprouts, sunflower sprouts or micro greens (optional)

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