Chilled California Avocado Gazpacho

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

[edit] Ingredients

• 4 Cups chilled, canned tomato juice
• ½ of a whole chipotle pepper in adobo sauce, with 1/2 teaspoon sauce
• 14 oz canned, diced tomato
• 1 medium green bell pepper, cut into 1/4" dice
• 4 oz diced sweet Onion
• 1 cucumber, peeled, seeded, and cut into 1/4" dice
• ½ Cup thinly sliced green onion
• 15 oz cannellini beans, drained and rinsed
• 2 Tbsp worcestershire sauce
• 1 ½ tsp salt
• 1 tsp granulated garlic
• 3 Tbsp olive oil
• 1 ½ tsp hot sauce
• 4 California avocados
• cilantro or green onion brushes for garnish

[edit] Directions

Puree tomato juice, chipotle pepper and adobo sauce in a food processor. Add diced tomato and coarsely chop; transfer to large bowl.

Stir in remaining ingredients, except avocado and garnish; label, date and refrigerate.

Just before service: Peel, seed and dice California avocados; stir into soup.

Per Order: Garnish with cilantro or green onion.

[edit] Other Links

[edit] See also