Soups: Lynn's Famous Gazpacho

By JoFClark

Food.com

Ingredients

• 2 medium cucumbers, peeled and diced
• 2 lbs ripe tomatoes, 6 large, chopped
• 1/2 medium red bell pepper, chopped
• 1 clove garlic, chopped
• 3 carrots. chopped
• 1/2 cup onion, thinly sliced
• 3 T fresh lemon juice
• 1 T olive oil
• salt
• pepper
• celery salt or garlic salt
• red pepper flakes
• avocado
• radish
• cilantro
• 6 T yogurt
• 1/2 cup water

Preparation

Step 1

In a blender or very large food processor, puree the tomatoes, red pepper, garlic, carrots, lemon juice, spices, olive oil, 1/2 of the cucumber chunks and a 1/2 cup of water.

Pour into large bowl or tupperware container, stir in the remainder of the diced cucumber
Cover and chill overnight or for at least three hours.

To serve, garnish soup with onion, avocado, cilantro, radishes, etc.