Tomato gazpacho with avocado
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | medium | Cucumber |
| ½ | medium | Sweet onions |
| ½ | Avocado -- pitted and | |
| Peeled | ||
| ½ | teaspoon | Dried oregano |
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Wine vinegar |
| 4 | cups | Tomato juice |
| Ice cubes | ||
| 2 | Limes -- cut into wedges | |
Directions
Peel cucumber, if desired. Cut a few thin slices from cucumber and onion; reserve for garnish. Finely chop remaining cucumber and onion; slice or chop avocado. Combine cucumber, onion, avocado, oregano, oil and vinegar in a serving bowl. Stir in tomato juice.
Top with reserved cucumber and onion slices; then cover and refrigerate until cold. To serve, place 2 or 3 ice cubes in individual bowl; ladle soup into bowls over ice. Serve with lime wedges. 123 calories and 9 grams fat.
Recipe By : Sunset All Time Favorite Recipes From: Meg Antczak Date: 10-12-95 (21:15) (159) Fido: Cooking