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Title: Our Favorite Gazpacho
Categories: Soup
Yield: 8 Servings
| 3 c | tomato juice -- divided | |
| 2 T | B olive oil | |
| 3 T | B red wine vinegar | |
| 1 | clove garlic | |
| 2 | tomatoes -- (medium) peeled | |
| : | and | |
| : | quartered | |
| 1 | cucumber -- (small) cut | |
| : | into | |
| : | pieces | |
| 1 | /2 | green pepper -- (medium) |
| : | chopped | |
| 3 | stalks celery -- sliced | |
| 1 | /4 | onion -- cut into pieces |
| 4 | sprigs parsley | |
| 1 | avocado | |
| 1 t | s salt | |
| 1 | /4 t | s freshly ground pepper |
| 1 c | croutons -- for garnish | |
| : | cucumber slices for garnish |
Place 1 cup tomato juice, olive oil, vinegar and garlic into blender. Blend until garlic is finely chopped.
Add half each of tomato, cucumber, green pepper, celery, onion, parsley, avocado, salt and pepper. Blend until vegetables are pureed. Transfer to a 2-quart container. Repeat with remaining tomato juice vegetables and seasonings.
* Serve in chilled mugs or bowls topped with croutons and garnish with cucumber slices.
Source: Rogue River Rendezvous, a gathering of Southern Oregon's finest
recipes; The Junior Service League of Jackson County, Medford, Oregon
Adapted for Mastercook by Brenda Adams Recipe By : Rogue River Rendezvous, Junior League, Medford, Oregon