Tomato Avocado Gazpacho - cooking recipe

Ingredients

1/2 medium size cucumber
1/2 medium size red onion
1/2 medium size ripe avocado, pitted and peeled
1/2 tsp. dry oregano
3 Tbsp. olive oil
2 Tbsp. wine vinegar
4 c. spicy V-8 juice
2 limes, cut in wedges
ice cubes

Preparation

Peel cucumber.
Cut a few thin slices from cucumber and onion and reserve for garnish.
Finely chop remaining cucumber and onion.
Slice or chop avocado.
Combine cucumber, onion, avocado, oregano, oil and vinegar in a serving bowl.
Stir in V-8 juice. Top with reserved cucumber and onion slices.
Cover and refrigerate until cold.
To serve, place 2 to 3 ice cubes in individual bowls; ladle soup over ice cubes.
Serve with lime wedges.
Serves 6.