gazpacho

3 cans tomatoes
1 clove garlic
12 oz vegetable juice cocktail
1 c frozen edemame cooked 5 mins in boiling water
1 c peeled, seeded, cucumber
1 c chopped green or yellow pepper
1/2 c sweet onion, chopped
2 Tlb red wine vinegar
1 ripe avacado, diced
6 Tlb plain yogurt
tobasco to taste

Combine garlic and tomatoes in blender or food processor and puree.
Pour into large bowl. Add finely chopped onion, cucumber, green pepper, edamame, vinegar and sea salt and black pepper to taste.
Chill overnight -- should be served very cold.
Top each sercving with finely chopped avacado and a dollop of plain yogurt, add tobasco if desired.
6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CSR2388.