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Gazpacho Soup with Oranges and Avocado
Try this simple and quick recipe for any hot summer day. It's so refreshing and can be made ahead of time, to be enjoyed for dinner.
Servings 8 -10
Author Mary Papoulias-Platis
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6
fresh tomatoes
cut into 1/4 inch dice (about 4 cups)
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2
medium red bell peppers
cut into 1/4 inch dice (about 2 cups)
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2
cucumbers
peeled and seeded,cut into 1/4 inch dice
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1/2
small sweet onion
peeled and minced
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2
medium garlic cloves
minced
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2
teaspoons
salt
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1/4
teaspoon
pepper
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1/3
cup
red wine vinegar
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5
cups
tomato juice
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1
teaspoon
hot pepper sauce
optional
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1
cup
water
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2
teaspoons
of fresh Greek oregano
minced
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2
teaspoons
of fresh Greek basil
minced
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Garnish:
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2
avocados
thinly sliced
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2
oranges
peeled and sectioned
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Extra-virgin olive oil
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Combine the tomatoes, red pepper, cucumber,onion, garlic, salt, vinegar, pepper in a large glass bowl.
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Let sit for 10 -15 minutes. Stir in tomato juice, 1 cup water, hot sauce, basil, and oregano . Cover and refrigerate for 3 hours or up to 2 days.
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Before serving top with a thin slice of avocado and orange. Drizzle with extra virgin olive oil.