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Avocado Gazpacho

Ingredients (use vegan versions): 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 boullion 3-4 Large Avocado cut into bite size pieces Salt, Pepper and dash of Tabasco to taste Directions: 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. Serves: 8 Preparation time: 30min more Free recipe and All Free recipe

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