ingredients

• 6  cups  coarsely chopped tomato (6 medium)
• 1  cup  peeled, seeded, and coarsely chopped cucumber (1 medium)
• 1  cup  coarsely chopped green sweet pepper (1 medium)
• 1  cup  tomato juice
• 3/4  cup  beef broth
• 1/4  cup  red wine
• 1/4  cup  red onion, finely chopped
• 1    fresh jalapeno chile pepper, seeded and finely chopped
• 2  tablespoons  snipped fresh cilantro
• 1  tablespoon  red wine vinegar
• 4  cloves  garlic, minced
•     Salt
•     Ground black pepper
•     Avocado pieces (optional)

directions

1. In a very large bowl stir together tomato, cucumber, sweet pepper, tomato juice, broth, wine, onion, jalapeno pepper, cilantro, vinegar, and garlic. Add salt and black pepper to taste. Cover and chill for several hours or overnight.

2. To serve, ladle the gazpacho into bowls. If desired, top with avocado pieces. Makes 12 side-dish servings.

Seafood Gazpacho: Prepare as above, except before serving stir 8 ounces chopped cooked shrimp or 8 ounces lump crabmeat into soup.