Summer Soup: Gazpacho

Staff Writer
Summer Soup: Gazpacho

Total Time: 10 minutes

Servings: 4

2 large tomatoes, seeded and chopped
1 large cucumber, peeled, seeded and chopped
1 onion, peeled and chopped
1 pepper, seeded and chopped
1 12-ounce can regular tomato juice
1 cup Bloody Mary mix
1/3 cup balsamic vinegar
1 clove garlic, split and chopped
1 tablespoon lemon juice
Salt and pepper to taste

1. Purée all ingredients in blender until smooth.
2. Season with salt and pepper.
3. Chill in refrigerator until ready to serve.
4. Garnish with avocado or cucumber if desired.

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