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Soup: Quick Gazpacho

Source of Recipe

Celia Krom


List of Ingredients

1 English cucumber (these are the long ones)
1 green pepper
1 small Maui or any other sweet onion
1 can peeled diced tomatoes or 2-3 fresh tomatoes
1/2 avocado
4 cups tomato juice
3 tablespoons olive oil
2 tablespoons wine vinegar
1/2 teaspoon oregano leaves
salt
1 clove crushed garlic (optional)



Recipe

1. Cut cucumber in chunks and coarsely chop in food processor using metal blade and then transfer to large mixing bowl.

2. Cut green pepper, onion, and garlic (if used) in chunks and process separately with on-off bursts until finely chopped. Add to cucumber.

3. Peel tomatoes by plunging into boiling water and cut into 1/4 inch cubes (or you can just use the canned kind).

4. Peel avocado and cut into small chunks. Add to cucumber mixture along with tomato juice, olive oil, vinegar, oregano and salt to taste.

5. Chill for at least two hours.

6. To serve, ladle into bowls and add 2 ice cubes to each bowl.

YILED: 4-6 Servings