Avocado Gazpacho

Name: Avocado Gazpacho
Yield: 4
Ingredients: 1 kg of ripe tomatoes, seedless; 1 cup (chopped) yellow bell pepper; 1 cup (seedless and peeled) cucumber; 1/4 cup (chopped) vinegar; 1 tablespoon olive oil; 3 cloves garlic; 4 ice cubes; 2 ripe avocados; Juice of 1/2 lemon; Salt and black pepper to taste

1
1 kg of ripe tomatoes, seedless
2
1 cup (chopped) yellow bell pepper
3
1 cup (seedless and peeled) cucumber
4
1/4 cup (chopped) vinegar
5
1 tablespoon olive oil
6
3 cloves garlic
7
4 ice cubes
8
2 ripe avocados
9
Juice of 1/2 lemon
10
Salt and black pepper to taste

Ingredients

1
1 kg of ripe tomatoes, seedless
2
1 cup (chopped) yellow bell pepper
3
1 cup (seedless and peeled) cucumber
4
1/4 cup (chopped) vinegar
5
1 tablespoon olive oil
6
3 cloves garlic
7
4 ice cubes
8
2 ripe avocados
9
Juice of 1/2 lemon
10
Salt and black pepper to taste

Directions

1
Combine tomatoes, bell pepper, cucumber, vinegar, olive oil, garlic, and ice in a blender
2
Blend until smooth
3
Season with salt and black pepper and blend just to incorporate
4
Chill in the refrigerator for 50 minutes, covered with plastic wrap
5
When serving, cut avocados in half, remove seeds, and drizzle with lemon juice to prevent browning
6
Fill avocado halves with gazpacho and serve immediately