Tomato Avocado Gazpacho

1. 1

   Peel cucumber.

2. 2

   Cut a few thin slices from cucumber and onion and reserve for garnish.

3. 3

   Finely chop remaining cucumber and onion.

4. 4

   Slice or chop avocado.

5. 5

   Combine cucumber, onion, avocado, oregano, oil and vinegar in a serving bowl.

6. 6

   Stir in V-8 juice. Top with reserved cucumber and onion slices.

7. 7

   Cover and refrigerate until cold.

8. 8

   To serve, place 2 to 3 ice cubes in individual bowls; ladle soup over ice cubes.

9. 9

   Serve with lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.