Lunch Recipe

Avocado Gazpacho

Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup.

INGRIDIENT

2 ½ cups tomato-vegetable juice cocktail (such as V8®)

2 ½ cups vegetable broth

3 large tomatoes, diced

3 large avocados - peeled, pitted, and cut into bite-sized pieces

1 cup diced cucumber

1 (8 ounce) can chopped tomatoes with juice

½ cup chopped green bell pepper

½ cup chopped red bell pepper

¼ cup extra-virgin olive oil

3 green onions, thinly sliced

1 lemon, juiced, or more to taste

2 tablespoons minced fresh cilantro

2 tablespoons white wine vinegar

1 dash hot pepper sauce (such as Tabasco®), or to taste

salt and ground black pepper to taste

DIRECTION

Step: 1

Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.

NUTRITION FACT

Per Serving: 287 calories; protein 4.5g; carbohydrates 21g; fat 23.1g; sodium 392.2mg.

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