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Avocado Gazpacho

What you need: 

3 Large Tomatoes diced
1 8oz. Can chopped Tomatoes with liquid
1 Cup Cucumber diced
1 Cup RedGreen Pepper diced
1 Bunch Green Onion diced
Juice from 1 Lemon
2 tablespoon finely diced fresh Cilantro
4 tablespoon Extra-virgin Olive Oil
2 12 Cups EACH V8 and prepared instant vegi soup bouillon
3-4 Large Avocado cut into bite size pieces
Salt, Pepper and dash of Tabasco to taste

What you do: 

Combine all ingredients and chill well. Serve cold. I have found this soup is best chilled at least 3-4 hours before serving to allow flavors to blend. If the soup lacks the kick you were looking for more lemon juice will most likely do the trick. Enjoy.

Preparation Time: 
Cooking Time: 
Recipe Category: 


Perfect. Didn't change anything about it. 5 stars from me :) this makes a huge batch so we can eat this for a few days on end for snacks and lunch at work. Thanks so much, I've been wanting a delish gazpacho recipes.

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