Gazpacho w/ Avacado

  • 1 lb. tomatoes, chopped
  • 1 (14.5-oz) can diced tomatoes
  • 1 green bell pepper, chopped
  • ½ cup STAR Red Wine Vinegar
  • 2 Tbsp. STAR Extra Virgin Olive Oil
  • 1 cup water
  • 1 cucumber, chopped
  • 2 garlic cloves, crushed
  • 1 ripe, Fresh California Avocado, peeled and cubed

Combine all ingredients except avocado in food processor and blend until smooth. Salt to taste. Refrigerate for several hours or overnight. Serve in bowls and garnish with cubed avocado.

Leave a Reply