Twyla Sorrells's Recipe

Gazpacho

Category: Soups & Stews

Makes about 4 cups

1 can condensed Tomato soup
1 can water
1 can ice
4 to 6 1/4” cucumber slices
2 celery sticks, about 3” long
1/2 can (15-oz) coconut meat with liquid
1 medium ripe avocado (Haas)
Salt to taste
About 1 tsp granulated garlic
About 1 tsp dried basil

Place all ingredients into a blender and puree, leaving a few small lumps for texture. Serve immediately as a first course (1/2 cup) or as a light entree with sandwiches (1 cup).

Note: Best if all ingredients are chilled beforehand. It’s fine to put the unopened cans of soup and coconut in the fridge, and likewise an unpeeled avocado will not darken in the fridge.