Chilled Barley Gazpacho Soup
Ingredients
- Three 13-ounce cans low-sodium spicy tomato juice
- Two 14 1/2-ounce cans chopped tomatoes and juice
- 2 cups cooked pearl barley
- 1 cup peeled, seeded and chopped cucumber
- 1 cup chopped red bell pepper
- 1/4 cup chopped cilantro or Italian parsley leaves
- 1/4 cup chopped green onion
- 1 tablespoon chopped canned jalapeno chilies
- 1/2 teaspoon seasoned salt
- 1/2 ripe avocado, peeled, seeded and sliced
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