3	large tomatoes, stemmed and coarsely chopped

1	large green bell pepper, seeded and coarsely chopped

3/4	cup (120 g) chopped red onion

1	large cucumber, seeded and coarsely chopped

1	jalapeño chile pepper, seeded and coarsely chopped

2	cloves garlic, peeled and quartered

1	teaspoon (5 ml) paprika

2 1/2

cup (600 ml) low-sodium vegetable juice cocktail

2	tablespoons (30 ml) fresh lemon juice

Tabasco or other hot sauce, to taste

salt (optional)

freshly ground pepper

1	medium ripe avocado

1. Combine tomatoes, bell pepper, onion, cucumber, chile pepper, garlic, and paprika in the workbowl of a food processor blender. Add about 1/2 cup (120 ml) of the vegetable juice cocktail and pulse until vegetables are finely minced.
2. Add remaining juice cocktail and lemon juice. Pulse another 30 seconds.
3. Pour into a covered container. Taste and add hot sauce, salt (if using), and pepper to taste. Cover and chill for several hours.
4. When ready to serve, seed and peel the avocado. Dice.
5. Serve gazpacho in small plastic beverage cups, topping each portion with some of the avocado.