Gazpacho With Pine Nuts And Avocado - cooking recipe

Ingredients

2 1/4 lb ripe tomatoes
2 None bell peppers (1 red and 1 yellow), deseeded and finely diced
2 cloves garlic, peeled and coarsely diced
2 None vegetable bouillon cubes, dissolved in 3 tbsp hot water
4 tbsp olive oil
3 tbsp balsamic vinegar
1/2 bunch fresh oregano, chopped, some set aside for garnish
1 None small avocado, peeled, halved, pitted and sliced
1/3 cup pine nuts, toasted

Preparation

Plunge the tomatoes in boiling water and remove the skin. Puree the tomatoes, 1/2 of the peppers and the garlic. Add the vegetable stock, olive oil, vinegar and most of the oregano and season to taste. Chill for 4 hours. Serve the tomato soup garnished with avocado slices, pine nuts and remaining peppers and oregano.