Gazpacho with Avocado Sour Cream

5 large tomatoes
2 cups of tomato juice
2 cloves of garlic
2 tablespoons of fresh lime juice
1 teaspoon of dried oregano
1 small seedless cucumber, chopped small
1 cup of chopped yellow bell pepper, chopped the same size as the cucumber
1 cup of chopped celery, chopped the same size as the cucumber
5 green onions and their tops, thinly sliced
2 tablespoons of finely chopped cilantro
Salt and freshly ground black pepper to taste
2 green onions and their tops, thinly sliced
Avocado Sour Cream (recipe follows)
Hot pepper sauce

Cut the tomatoes in half and remove and discard the seeds.

Chop the seeded tomatoes and reserve one cup.

Process the remaining tomatoes, the tomato juice, the lime juice, and the oregano in a food processor until smooth.

Pour the processed tomatoes into a large bowl. Stir in the reserved tomatoes, the cucumber, the bell pepper, the celery, the 5 green onions, and the cilantro.

Season to taste with the salt and the pepper.

Refrigerate the soup until it's chilled through; 3 or 4 hours.

Serve the soup in chilled bowls.

Top each serving with a dollop of the avocado sour cream and sprinkle with some of the sliced green onion.

Serve.

Pass the hot sauce during the meal.


Avocado Sour Cream

1 medium avocado, pitted and removed from its jacket
1/2 cup of sour cream
2 tablespoons of milk
Salt and white pepper to taste

Process the avocado, the sour cream, and the milk in a food processor until smooth.

If the result is too thick add a wee bit more milk.

Season with the salt and white pepper.