Title: Southern Gazpacho
Categories: Soup Vegetable Italian
Yield: 4 Servings
| 1 | | Green bell pepper |
| 1 | | Ripe avocado |
| 2 | cn | Whole tomatoes (24 oz) |
| 1 | | Sweet onion, vidalia prefer |
| | | Sour cream (optional) |
| 1 | ts | Lemon juice |
| 4 | x | Cloves garlic, minced |
| 1 | | Bunch scallions |
| 1 | | Cucumber, seeded |
| 3/4 | c | Shredded cheddar (med) |
| 1 | pk | Corn or flour tortillas |
| | | Salt & pepper to taste |
Cut whole tomatoes into chunks in large serving bowl and add remainder of
juice. Chop scallions (approx. 1/3 cup) into small pieces using some of the
green tops. Dice cucumbers, onion, and green pepper and add to bowl along
with minced garlic. Slice avocado into thin lengthwise strips and shred
cheddar cheese for later garnish. Chill in refrigerator about an hour
before serving. **TO SERVE** Ladle a portion into soup bowls and garnish
mixture top with shredded cheese and avocado slices. A dab of sour cream is
optional. Serve with warm corn or flour tortillas on the side. **NOTE** A
few drops of your favorite hot sauce or jalapeno peppers may be added to
mixture for extra spice.