Gazpacho With Pine Nuts And Avocado

• 2 1/4 lb ripe tomatoes
• 2 None bell peppers (1 red and 1 yellow), deseeded and finely diced
• 2 cloves garlic, peeled and coarsely diced
• 2 None vegetable bouillon cubes, dissolved in 3 tbsp hot water
• 4 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1/2 bunch fresh oregano, chopped, some set aside for garnish
• 1 None small avocado, peeled, halved, pitted and sliced
• 1/3 cup pine nuts, toasted

1. Plunge the tomatoes in boiling water and remove the skin. Puree the tomatoes, 1/2 of the peppers and the garlic. Add the vegetable stock, olive oil, vinegar and most of the oregano and season to taste. Chill for 4 hours. Serve the tomato soup garnished with avocado slices, pine nuts and remaining peppers and oregano.

tomatoes, bell peppers, garlic, vegetable bouillon cubes, olive oil, balsamic vinegar, fresh oregano, avocado, pine nuts

Taken from recipes-plus.com/api/v2.0/recipes/19760 (may not work)