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

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