Courtesy of PureZing

This recipe is a breeze if you do your chopping in a blender or processor as you go! The beautiful colors, textures and chilled, zippy flavor are a delight on a hot day.

Serves 6-8

INGREDIENTS:

6 ripe tomatoes, chopped
1 sweet red bell pepper, seeded and chopped
1 sweet green pepper, seeded and chopped
1 purple onion, finely chopped
1 cucumber, chopped
2 stalks celery, trimmed and chopped
1-2 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh chives
1-2 Tablespoons fresh basil, minced
1 clove garlic, pressed or minced
2 Tablespoons freshly squeezed lemon juice
4 cups organic tomato juice
2 teaspoons sugar
Sea salt and fresh ground pepper to taste
1/4 cup red wine vinegar
1/4 cup extra virgin organic olive oil
6 or more drops of Tabasco or pepper sauce to taste
1 teaspoon Worcestershire sauce
1 avocado, diced by hand and folded gently into soup before serving
Sour cream with freshly chopped chives for garnish if desired

DIRECTIONS:

Clean and chop all vegetables one at a time (do not puree) and place in a large glass or plastic bowl. Add herbs, liquids and seasonings. Check for seasoning and adjust to taste.

Mix well, cover and refrigerate overnight, allowing flavors to blend. Hand-dice avocado and fold into soup. Serve soup cold. For a pretty presentation at each placesetting, place crushed ice in a medium size bowl. Place smaller individual bowls of Gazpacho on top of ice.