Gazpacho

Here's a great recipe for hot summer nights---it's a cold, tomato-based soup.

Gazpacho

1 large bell pepper, any color
1 english cucumber
1 large tomato
1/2 sweet onion, such as Walla Walla, Maui, or Vidalia

1 ripe avacado

Chop vegetables and place in large bowl.
Add:

2 T. finely chopped cilantro
3 T. extra virgin olive oil
3 T. cider vinegar
2 t. balsamic vinegar (black cherry is my current favorite!)
1 t. seasoning salt
1 t. sugar
1/2 t. chipotle chile powder (optional)

Toss with vegetables and allow to marinate for at least 30 minutes at room temperature.

Add:
1/2, or up to 1 large bottle of V-8 juice, depending on how chunky you like it.

Season to taste with Tabasco. Garnish with extra cilantro leaves.

You can also add salad shrimp to the soup or serve it on the side.