Delicious Cold Soup Recipe

1/2 cup fresh cilantro, chopped 1 green pepper, diced

In food processor, place the cumin, garlic, lemon juice, oil, hot sauce and salt and pulse briefly to mix.

Add the tomatoes and puree until smooth.

Pour this mixture into a large bowl. You can add tomato juice or V-8, if the soup seems too thick for your taste.

Add the cucumber, celery, onion, corn, bell pepper and avocado to the bowl and mix.

Cover and refrigerate overnight.

Try the next morning and if necessary add more salt and lemon juice.

Keep refrigerated and stir in cilantro before serving.

Serve ice cold in chilled cocktail glasses or cups of soup. You can top with a dollop of sour cream or yogurt, if desired.

4 cups of soup will fill it in size.

Gazpacho cold soup can be done with other items you might have available. You can add some cooked and peeled shrimp or maybe a little crab meat. It may be the main dish or served in small bowls could be the appetizer for a great meal. Be creative and surprise your guests.

Another idea that can be done with gazpacho is to use instead of salsa. To do this you want to add a couple of finely chopped jalapeno peppers. Be sure to wear rubber gloves, kitchen when you are removing the seeds from the jalapeno peppers. Served with tortilla chips, and a little cream soup on the side, this is a great appetizer for a Mexican meal. Just remember, this is your secret recipe to doctor any way you like and you know that your guests will enjoy.

Born and raised in the wine country of northern California, William Chaney is a chef and a wine connoisseur. William has traveled the world and collected recipes and healthy lifestyle information along the way.