Gazpacho

• 1 large can (28oz) whole tomatoes with their liquid
• 1 tablespoon red wine vinegar
• 3 tablespoons olive oil
• 1 cup tomato juice
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon each sugar and dried oregano
• 1 stalk celery, finely chopped
• 1 small green chile, seeded and finely chopped or 1/8 teaspoon cayenne pepper
• 1/2 cup peeled, seeded, and chopped cucumber
• 1/4 cup each finely chopped red onion and seeded green bell pepper
• 1/4 cup sliced pimento-stuffed green olives
• 1 avocado, peeled, seeded and diced
• Lime wedges, Croutons, Sour Cream for garnish

1. Reserving 2 whole tomatoes, puree remainder and liquid, vinegar, olive oil, tomato juice, garlic, salt, sugar, and oregano.
2. Pour puree into large bowl. Finely chop reserved tomatoes and add to puree; add celery, green chile, cucumber, onion, bell pepper, and olives. Cover and chill from 8 hours to 3 days.
3. Just before serving, mix in avocado. Serve cold.

tomatoes, red wine vinegar, olive oil, tomato juice, clove garlic, salt, sugar, celery, green chile, cucumber, ubc, ubc, avocado, lime wedges

Taken from www.epicurious.com/recipes/member/views/gazpacho-52830621 (may not work)