JANE'S GAZPACHO

JANE'S GAZPACHO image

Yield 8

Number Of Ingredients 17

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Gazpacho 8 servings
3 large, ripe tomatoes, seeded, and chopped
2 green bell pepper, chopped finely(I wouldn't use green, I'd use red,yellow, or orange)
1 cucumber, peeled, seeded and chopped
1 c. chopped celery
1 chopped Vidalia (or other sweet) onion
4 c. tomato juice
5 Tbsp. red wine vinegar
4 Tbsp. olive oil
salt to taste but at least 2 tsp.
1/2 tsp fresh ground black pepper
or dash of hot pepper sauce
2 avocados
2 cloves of garlic minced
1 jalapeno chopped
1 can of corn, drained
handful of chopped cilantro

Steps:

Be sure all vegetables are finely chopped. (A food processor chops them too far beyond recognition IMO.) Combine all ingredients in a large non-metallic bowl and chill overnight. Serve soup cold with a dollop of sour cream on top of each serving and Whole Foods croutons. Note: The original recipe calls for adding the avocado at the beginning but I find it turns mushy and not so pleasant when it's aged overnight. Add before transporting. Garnishes: chopped ripe avocado, minced chives, sour cream or Greek yogurt; croutons and/or additional chopped vegetables.