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Tomato Gazpacho

Mexican.Chef's picture
Ingredients
  Cucumber 1⁄2 (Peeled / Unpeeled)
  Mild onion 1⁄2 (Red / White)
  Avocado 1⁄2 , peeled, pitted, and sliced or chopped
  Oregano leaves 1⁄2 Teaspoon, crumbled
  Olive oil/Salad oil 3 Tablespoon
  Wine vinegar 2 Tablespoon
  Canned tomato juice 4 Cup (64 tbs)
  Ice cubes 1 Cup (16 tbs)
  Limes 2 , cut into wedges
Directions

Cut off a few slices of cucumber and onion; save for garnish.
Chop remaining cucumber and onion in small pieces.
Put onion, cucumber, avocado, oregano, oil, and vinegar into a tureen or serving bowl.
Stir in tomato juice.
Top with reserved cucumber and onion slices; chill.
Ladle into individual bowls, adding 2 or 3 ice cubes and lime juice to taste.

Recipe Summary

Cuisine: 
Spanish
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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