Southern gazpacho
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Green bell pepper | |
| 1 | Ripe avocado | |
| 2 | cans | Whole tomatoes (24 oz) |
| 1 | Sweet onion, vidalia prefer | |
| Sour cream (optional) | ||
| 1 | teaspoon | Lemon juice |
| 4 | xes | Cloves garlic, minced |
| 1 | Bunch scallions | |
| 1 | Cucumber, seeded | |
| ¾ | cup | Shredded cheddar (med) |
| 1 | pack | Corn or flour tortillas |
| Salt & pepper to taste | ||
Directions
Cut whole tomatoes into chunks in large serving bowl and add remainder of juice. Chop scallions (approx. ⅓ cup) into small pieces using some of the green tops. Dice cucumbers, onion, and green pepper and add to bowl along with minced garlic. Slice avocado into thin lengthwise strips and shred cheddar cheese for later garnish.
Chill in refrigerator about an hour before serving. **TO SERVE** Ladle a portion into soup bowls and garnish mixture top with shredded cheese and avocado slices. A dab of sour cream is optional. Serve with warm corn or flour tortillas on the side. **NOTE** A few drops of your favorite hot sauce or jalapeno peppers may be added to mixture for extra spice.