Jose Muldoon's Gazpacho recipe

Posted by LladyRusty at recipegoldmine.com 2/28/2002 8:10 am

Source: The Daily Camera - From Jose Muldoon

1 (46 ounce) can tomato juice with 1/2 cup vegetable
    stock added or 1 (46 ounce) can V8
1 medium red bell pepper, 1/4 inch
1 medium green bell pepper, 1/4 inch
1 small cucumber, 1/2 inch
1 small yellow onion, 1/2 inch
3 ripe medium avocados, peeled, 1/2 inch
1 cup diced fresh Roma tomatoes, 1/2 inch
1 large summer squash, 1/2 inch
1 clove garlic, finely diced
1/2 teaspoon garlic powder
1 teaspoon salt
1 tablespoon olive or safflower oil
Juice of one lemon
Hot sauce, to taste

Combine all the fresh diced ingredients except the avocado. Add spices, lemon juice and oil and mix until vegetables are well-coated with spices. Add vegetable juice, avocado and hot sauce, to taste. Stir the soup and let it cool covered overnight in the refrigerator.

Serve garnished with cilantro and sour cream, if desired, with extra hot sauce on the side.