Gazpacho

This is a good way to use fresh tomatoes from the garden. The chopped fennel gives the soup a taste a little different from othe gazpachos. It is a refreshing first course on a warm night.
  • 3 large tomatoes, chopped
  • 1 green bell pepper, chopped
  • 1 cucumber, peeled, seeded and chopped
  • 1 cup chopped celery
  • 1/2 cup chopped green onion
  • 1/2 cup chopped sweet onion
  • 1 Tbs lime juice
  • 1 jalapeno, chopped
  • 2 Tbs cilantro, chopped
  • 1 cup fennel, finely diced
  • 2 cups tomato juice
  • 5 Tbs red wine vinegar
  • 4 Tbs olive oil
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 2 avocados, chopped just before serving and added as garnish

Be sure all vegetables are very finely chopped.

Combine all ingredients in a large non-metallic bowl and chill overnight.

Serve soup cold with a dollop of sour cream on top of each serving with the avocados cut into the soup at the last minute so that they don’t turn brown.