Gaspacho

Ingredients

• 3 lbs. tomatoes
• 1 lb. red pepper
• 1 lb. green pepper
• 1/2 lb. onions
• 5 cloves garlic
• 2 green chile pepper (no seeds)
• 3 cucumbers, peeled
• 1/3 cup red wine vinegar
• 2 lemons juice, optional, depending on taste
• 1/4 cup olive oil
• 1 cup fresh bread crumbs
• 2 tablespoons salt
• parsley
• 2 cups tomato juice
• 12 ounces crab, shrimp or smoked salmon, if desired
• 2 avocados, cubed

Method

• Cut all, except tomato juice, in large chunks and mix together. In batches place in Roubi-coux and chop finely adding tomato juice as needed. Mixture should end in a findly ground (NOT salsa) soup consistancy. Serve very cold.

Notes

• NOTES:
• NOTES : This is best made the night before.
• SERVINGS: 12
• SOURCE: Apple Charlotte