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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.
Course Soup
Cuisine California
Keyword avocado, Califonria, cold soup, oranges
Servings 8 people
Author Mary Papoulias-Platis

Ingredients

  • 6 fresh tomatoes, cut into 1/4 inch dice (about 4 cups)
  • 2 medium red bell peppers, cut into 1/4 inch dice (about 2 cups)
  • 2 cucumbers, peeled and seeded, cut into 1/4 inch dice
  • 1/2 small sweet onion, peeled and minced
  • 2 medium garlic cloves, minced
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/3 cup red wine vinegar
  • 5 cups tomato juice
  • 1 teaspoon hot pepper sauce, optional
  • 1 cup water
  • 2 teaspoons of fresh Greek oregano, minced
  • 2 teaspoons of fresh Greek basil, minced
  • Garnish:
  • 2 avocados, thinly sliced
  • 2 oranges, peeled and sectioned
  • Extra-virgin olive oil

Instructions

  1. Combine the tomatoes, red pepper, cucumber,onion, garlic, salt, vinegar, pepper in a large glass bowl.
  2. 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.
  3. Before serving top with a thin slice of avocado and orange. Drizzle with extra virgin olive oil.