Jose Muldoon's Gazpacho

Ingredients

• 1 (46 ounce) can tomato juice with 1/2 cup vegetable stock added or 1 (46 ounce) can V8
• 1 medium red bell pepper, 1/4 inch
• 1 medium green bell pepper, 1/4 inch
• 1 small cucumber, 1/2 inch
• 1 small yellow onion, 1/2 inch
• 3 ripe medium avocados, peeled, 1/2 inch
• 1 cup diced fresh Roma tomatoes, 1/2 inch
• 1 large summer squash, 1/2 inch
• 1 clove garlic, finely diced
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 tablespoon olive or safflower oil
• Juice of one lemon
• Hot sauce, to taste

Instructions

1. Combine all the fresh diced ingredients except the avocado.
2. Add spices, lemon juice and oil and mix until vegetables are well-coated with spices.
3. Add vegetable juice, avocado and hot sauce, to taste.
4. Stir the soup and let it cool covered overnight in the refrigerator.
5. Serve garnished with cilantro and sour cream, if desired, with extra hot sauce on the side.

Attribution

Posted by LladyRusty at Recipe Goldmine 2/28/2002 8:10 am

Source: The Daily Camera - From Jose Muldoon