A zesty, cool pepper Gazpacho that relishes well in the day!

1. In a food processor: pulse together, red and yellow peppers, cucumber, carrot, onion, jalapeno pepper, olive oil, garlic, salt, and pepper until finely chopped
2. Add to mixture, 1 cup chopped drained whole plum tomatoes and cilantro. Pulse for two minutes on medium.
3. In a large bowl transfer tomato mixture.
4. Stir into bowl vegetable broth, red wine vinegar and tomato sauce.
5. Refrigerate for a 2 hours.
6. Garnish each serving with 3-4 slices of avocado.
Ingredients
Directions
1. In a food processor: pulse together, red and yellow peppers, cucumber, carrot, onion, jalapeno pepper, olive oil, garlic, salt, and pepper until finely chopped
2. Add to mixture, 1 cup chopped drained whole plum tomatoes and cilantro. Pulse for two minutes on medium.
3. In a large bowl transfer tomato mixture.
4. Stir into bowl vegetable broth, red wine vinegar and tomato sauce.
5. Refrigerate for a 2 hours.
6. Garnish each serving with 3-4 slices of avocado.