Gazpacho

By gnoll

Ingredients

• 4 C Clamato juice
• 1/2 C onion - minced
• 1/3 C olive oil
• 1/3 C red wine vinegar
• 1/4 C green pepper - minced
• 3 T parsley
• 2 cloves garlic - minced
• 1/4 t tobasco sauce
• S & P to taste
• 8 tomatoes - chopped
• 2 cucumbers - chopped
• 2 avocados - cubed
• croutons
• grated parmesan cheese

Preparation

Step 1

Combine Clamato juice, onion, olive oil, vinegar, green pepper, parsley, garlic, tobasco, salt & pepper.
Refrigerate 6 hours or overnight.
Then add tomatoes, cucumbers and avocados.
Refrigerate and serve cold with croutons and parmesan cheese.