Tuesday, August 23, 2011

Gazpacho with California Avocado

TOTAL TIME: 25 MINUTES
SERVES: 6

INGREDIENTS
• 1 lb tomatoes, chopped
• 1 (14.5-oz) can diced tomatoes
• 1 green bell pepper, chopped
• 1/2 cup STAR Red Wine Vinegar
• 2 Tbsp STAR Extra Virgin Olive Oil
• 1 cup water
• 1 cucumber, chopped
• 2 garlic cloves, crushed
• 1 large, ripe California Avocado, peeled and cubed

INSTRUCTIONS
Combine all ingredients, except avocado, in food processor and
blend until smooth. Salt to taste. Refrigerate for several hours or
overnight. Serve in bowls and garnish with cubed avocado.

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