Tanya's Tomato Gazpacho

Good afternoon everyone!  I find myself sitting again at Starbucks, this time in Larcomar Mall, because I STILL have no internet at the apartment.  They apparently payed the bill Monday and it was supposed to be back on in 24 hours, but I would say its been a good 48 by now.  I seem to remember around the end of May when this also happened it was about 5 days after they said it was paid, until it was turned back on.  Oh well, it really just puts a kink in watching my TV shows online and makes my waking up in the middle of the night, every night for at least 2 hours, really, really boring.
As i have been on a diet for a couple weeks now, I have been looking for healthy recipes.  I have always wanted to try a Gazpacho because I have had some amazing ones at restaurants, but for some reason I have never tried.  I guess I never realized how quick, easy and delicious it would be.
I looked at quite a few recipes, but really just put the veggies and spices that i like and that I thought would work.  Again so easy and it turned out so good!  And all it really is, is vegetables so it is a great diet soup!  Enjoy!


Ingredients

• I lb tomato (I used cherry tomatoes because there was a sale)
• 2 cloves garlic
• 2 cups reduced sodium chicken broth (there is no premade broth in Peru so I made         my own with boullion cubes.  I think it gave my soup the orangish color instead of red.)
• 2 tbsp olive oil
• 1/2 long english cucumber
• 1/2 bell pepper
• 1/2 red onion (for the pepper, use whatever color you think is prettiest)
• 2 tbsp fresh cilantro
• 1 tbsp red wine vinegar (I used rice vinegar because its all I had)
• 1 tsp paprika
• 1 tbsp lime juice
• salt and pepper to taste (since my broth was not low sodium I did not need salt)

Directions

In a large pot over medium high heat combine tomatoes, garlic and broth.  Bring to a boil  then simmer for about a minute or until the tomatoes are cooked through.

Transfer soup to blender.  Add oil and puree until smooth.  Put soup back in the pot and allow to cool.

Chop the remaining vegetables and cilantro (except avocado) and add to food processor.  Process until you get your desired consistency (I like mine a bit chunky).

Stir processed vegetables, vinegar, paprika and lime juice into the soup.

Dice avocado into 1/4" pieces and mix into soup. 

Refrigerate at least 2 hours before serving.