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.

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