Gazpacho with a Latin Flare
  • 1/4cup sweet-pepper filled oliveschopped in slices
  • 1/4cup green onionfinely chopped
  • 1/4cup green pepperfinely chopped
  • 1/2teaspoon sugar
  • 1/2teaspoon dry oregano
  • 1/2 cup cucumberpeeled and chopped in little pieces
  • 1 avocadochopped in cubes
  • 1tablespoon white wine vinegar
  • 1teaspoon salt
  • 1small green chiliseedless and chopped
  • 1 garlic clovefinely chopped
  • 1can whole tomatoes(28 ounces)
  • 1 celery stalkfinely chopped
  • 1cup tomato juice
  • 3 tablespoons olive oil
  1. Separate and keep 2 cups of whole tomatoes.
  2. 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.
  3. Add the mix to a large soup tureen.
  4. 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.
  5. Cover and fridge for at least 8 hours, and up to 3 days.
  6. Just before serving, add the avocado.