Green Gazpacho

1 small onion, finely chopped
1 green pepper, cored, seeded, and chopped
1 cucumber, peeled, seeded, and diced
2 garlic cloves, pressed
1 orange, peeled, pitted, and finely chopped
1/4 c. chopped fresh cilantro leaves
2 c. ice water
1 t. salt, or more to taste

Combine all ingredients. Remove half of mixture to a food processor; pulse briefly. (Do not use a blender -- soup should remain chunky.) Add back into remaining mixture. Chill 2 hours before serving.

Makes 5 cups.

Adapted from Recipes from the Night Kitchen, p. 135.