Serves: 6
Total Calories: 79


3/4 cup polyunsaturated oil
4 cloves garlic, crushed
1/2 medium onion, diced
1 1/2 teaspoons kosher salt
1/2 cup vinegar
1/2 cup red wine
2 ripe beefsteak tomatoes
1 (16-ounce) can whole tomato
1 (24-ounce) can tomato juice
1 large ripe avocado


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.

Nutritional Facts:

Serves: 6
Total Calories: 79
Calories from Fat: 0

This Gazpacho recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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