Serves: 6
Total Calories: 79
Make the soup in 2 batches.
In a bowl, combine the oil, garlic, onion, salt, vinegar and wine. Place half in a blender and fill to 2/3 with 1 tomato, ½ the avocado and half the canned tomato and tomato juice. Blend at full speed for 2 minutes and place in a large container. Repeat with the rest of the ingredients and mix the batches together.
Serve cold garnished with chives, chopped tomatoes, green peppers and mushrooms.
This Gazpacho recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.
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