GAZPACHO WITH AVOCADO RELISH Jalapeno CilantroMakes 4 servings
SOUP:
¾ cup chopped red bell pepper
2 tablespoons Jalapeno Cilantro Seasoning
3 tablespoons chopped red onion
2 tablespoons fresh lemon juice
¾ teaspoon salt
1 pound plum tomatoes, seeded and chopped
1 medium cucumber, peeled and chopped
1 garlic clove
1 (11.5 ounce) can vegetable juice
RELISH:
¼ cup finely chopped red bell pepper
1 tablespoon Jalapeno Cilantro Seasoning
1 tablespoon finely chopped red onion
1 teaspoon fresh lemon juice
1 ripe peeled avocado, diced
1. To prepare soup: Combine ¾ cup red bell pepper and next 8 ingredients in a blender; process until smooth.
2. To prepare relish: Combine ¼ cup red bell pepper and remaining ingredients. Top soup with relish.
Note: 1 pound of cooked shrimp coarsely chopped may be added if a heartier soup is desired!