Cold Gazpacho Soup Recipe | PBS Food
Ingredients1 large can (20-something oz) whole peeled + 3 - 14 oz cans Progresso diced tomatoes + juice2-3 heirloom tomatoes (diced save juice and add to bowl)1 basket small orange baby tomatoes (cut in half across the equator)1/4 - 1/2 cup white wine or champagne vinegar (depending on consistency & taste)1 red pepper (cut out ribs seeds & dice)1 yellow pepper (cut out ribs seeds & dice)1 jalepeno pepper (cut out ribs seeds & dice)1 avocado (half for the soup half for the garnish)2 large shallots diced2 cloves garlic minced4 ribs celery diced1 english cucumber (cut off most of the green leave a little for color, scoop out seeds, dice)juice of 1 limesea salt fresh ground pepperDirectionsSave a few tablespoons of the baby tomatoes, red pepper, yellow pepper, cucumber, celery, half the avocado, and 1/2 tbsp of diced jalepeno for the garnish.
