Recipe by LUNATERIAN
"Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup."
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2 1/2 cups
tomato-vegetable juice cocktail (such as V8®)
2 1/2 cups
avocados - peeled, pitted, and cut into bite-sized pieces
1 (8 ounce) can
chopped tomatoes with juice
chopped green bell pepper
chopped red bell pepper
extra-virgin olive oil
green onions, thinly sliced
lemon, juiced, or more to taste
minced fresh cilantro
white wine vinegar
hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste
Hubby gave this 5 stars. I couldn't eat it because of the cucumbers but everyone seemed to enjoy it very much. Thanks!
We added shrimp to is for protein but it was delish!!
I love this recipe! The olive oil certainly adds flavor and texture as well!
I also really liked this. The V8 adds some extra flavor. I didn't use the canned tomatoes, as the tomatoes I used were fresh from my garden, so I just used more of them. The avocados were a great addition to gazpacho. I also used REALLY good quality olive oil; it added a wonderful richness to the flavor. Best if left to "set" overnight; the cucumbers soften up a bit more. But super easy, and oh so tasty. Would serve this as a beginning soup to a nice meal for company anytime.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 287
** Calories from Fat: 208
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