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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 6 |
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Directions: Peel cucumber. Cut a few thin slices from cucumber and onion; reserve for garnish.
Finely chop remaining cucumber and onion; chop avocado. Combine cucumber, onion,
avocado, oregano, olive oil, and vinegar in a serving bowl. Stir in tomato juice. Top with
reserved cucumber and onion slices; then cover and refrigerate until cold.
To serve, place 2 or 3 ice cubes in each individual bowl; ladle soup into bowls over
ice. Serve with lime wedges.
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SOURCE:_
Gazpacho 1 Finely chop vegetables and garlic ( or run through food processor or
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THE ANDERSONS' FOOD GARDEN
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