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Gazpacho
In large pitcher, add these ingredients in this order:
2 soda cans size of V8 juice
1 large English cucumber, skinned and diced fine. If the seeds are very watery or woody, remove - otherwise dice together
4 medium very ripe tomatoes, skinned and chopped fine
1 jalapeno, chopped very fine
4 - 5 small green onions, chopped fine, or 1/2 red onion
3 T Worchestshire sauce
3 T Red Wine Vinegar
1 t Garlic Salt
Juice from 1/2 lemon
Salt and Pepper to taste
Mix together and stir well - just before serving, add:
3 medium ripe but firm avocadoes, chopped fine
Serve in soup bowls or cups, and top with:
Croutons
This soup is served cold and makes a large quantity. It should be kept only a couple of days. I like to make it on the weekends and enjoy for lunch, especially when I want to drop a couple of pounds. Of course, the better the quality of veggies, the better it tastes.
It seems to have the best texture when chopped by hand, but don't be afraid to pull out your blender and chop away. Try and keep a chunky texture. I do recommend chopping the avocado by hand and mixing at the end.
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