Gazpacho - cooking recipe

Ingredients

1 large garden tomato, peeled and chopped
1 large can tomato juice
2 large cucumbers, peeled and diced
1 avocado, peeled and diced
1 bell pepper, chopped fine
1 stalk celery, chopped fine
2 scallions, sliced thin
1 tsp. olive oil
1 tsp. lime juice
1/2 tsp. Lea & Perrins sauce
chopped cilantro
salt, pepper, cumin and cayenne pepper to taste

Preparation

Mix thoroughly and chill.
Serve with dollop of sour cream and croutons.
Yield: 2 to 4 servings.