How to make Gapzacho

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Chef Luis Galvez from Blue Bonnet Cafe shows us how.

Spring is here! We are all anxious for a seasonal change to mealtime. Gazpacho satisfies the palate with delicious vegetables and can be made spicy to mild depending on your family’s tastes.


Gazpacho for 6 servings


1 quart of tomato juice

1 cup of diced avocado


1 cucumber (skinned, deseeded and diced)

Pinch of cilantro

2 tablespoons of lime juice

1 cup of ketchup

Salt and pepper to taste

3 tablespoons chopped red onion

1 tablespoon jalapeno pepper (deseeded, deveined and chopped)

1/2 cup chopped bell pepper (red or green works great)


  1. Mix all ingredients together in large bowl
  2. Add salt and pepper to taste
  3. Chill in refrigerator
  4. Serve with corn tortillas, chips or by itself
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