Gazpacho with Avocado and Cumin Chips

By Lv2Cook

Ingredients

• 1 1/2 cups bottled Bloody Mary mix (such as Major Peters)
• 1 1/2 cups finely diced tomato
• 1 cup finely diced yellow bell pepper
• 3/4 cup chopped seeded peeled cucumber
• 3/4 cup finely diced red onion
• 2 tablespoons fresh lime juice
• 1 teaspoon red wine vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves crushed
• 1 (5 1/2-ounce) can low-sodium vegetable juice
• 1 (5 1/2-ounce) can tomato juice
• 3/4 cup diced peeled avocado
• 3/4 cup chopped green onions
• Cumin Chips (recipe follows)
• CUMIN CHIPS
• 4 (6 inch) corn tortillas each cut into 6 wedges
• Cooking spray
• 1/2 teaspoon ground cumin

Preparation

Step 1

Combine the first 12 ingredients in a large nonaluminum bowl. Cover and chill. Serve with avocado, green onions, and Cumin Chips.

Serving Size: 1 cup soup, 2 tablespoons avocado, 2 tablespoons green onions, and 4 tortilla chips
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To Make Cumin Chips:

Preheat oven to 350º.

Place tortilla wedges on a large baking sheet. Lightly coat wedges with cooking spray, and sprinkle with cumin. Bake at 350º for 10 minutes or until chips are lightly browned and crisp.

Yield: 2 dozen
Serving Size: 4 chips