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Ingredients
- 1/4 cup sweet-pepper filled olives chopped in slices
- 1/4 cup green onion finely chopped
- 1/4 cup green pepper finely chopped
- 1/2 teaspoon sugar
- 1/2 teaspoon dry oregano
- 1/2 cup cucumber peeled and chopped in little pieces
- 1 avocado chopped in cubes
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- 1 small green chili seedless and chopped
- 1 garlic clove finely chopped
- 1 can whole tomatoes (28 ounces)
- 1 celery stalk finely chopped
- 1 cup tomato juice
- 3 tablespoons olive oil
Ingredients
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Instructions
- Separate and keep 2 cups of whole tomatoes.
- In a blender, make a puree with the rest of the tomatoes in its liquid, the vinegar, olive oil, tomato juice, garlic, salt, sugar, and oregano.
- Add the mix to a large soup tureen.
- Chop in pieces the kept tomatoes, and add them to the gazpacho in the tureen. Also add the celery, green chili, cucumber, onion, green pepper, and olives.
- Cover and fridge for at least 8 hours, and up to 3 days.
- Just before serving, add the avocado.
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