Winter Gazpacho - cooking recipe

Ingredients

4 cups tomato juice
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 teaspoons Worcestershire sauce
1 teaspoon beef bouillon granules
1/4 teaspoon dried tarragon
1 cup packed spinach
salt and cayenne pepper
1 chopped small onion
1 chopped hard-boiled egg
1 small avocado, cubed
garlic-flavored croutons

Preparation

Combine tomato juice, carrots, celery, bell pepper, Worcestershire sauce, bouillon, and tarragon in slow cooker. Cover and cook on high 4-5 hours, adding spinach during last 15 minutes.
Process soup in processor or blender until smooth.
Season to taste with salt and cayenne pepper. Serve in shallow bowls; sprinkle with chopped onion, egg, avocado and croutons.