Avocado Gazpacho
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Ingredients (use vegan versions):
- 3 Large Tomatoes diced
- 1 8oz. Can chopped Tomatoes with liquid
- 1 Cup Cucumber diced
- 1 Cup RedGreen Pepper diced
- 1 Bunch Green Onion diced
- Juice from 1 Lemon
- 2 tablespoon finely diced fresh Cilantro
- 4 tablespoon Extra-virgin Olive Oil
- 2 12 Cups EACH V8 and prepared instant vegi soup boullion
- 3-4 Large Avocado cut into bite size pieces
- Salt, Pepper and dash of Tabasco to taste
Directions:
Combine all ingredients and chill well. Serve cold. I have
found this soup is best chilled at least 3-4 hours before
serving to allow flavors to blend. If the soup lacks the
kick you were looking for more lemon juice will most likely
do the trick. Enjoy.
Serves: 8
Preparation time: 30min
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