Andalusian Gazpacho

Ingredients

One medium cucumber
One medium green bell pepper
Five scallions
Two cloves minced garlic
Three medium tomatoes
Two stalks celery
One bunch small parsley
13 leaves fresh basil
One sprig fresh oregano
3-1/2 cup cooked small white beans
2 tablespoons olive oil
6 tablespoons red wine vinegar
One medium ripe avocado
One teaspoon cumin
4-6 ounces tomato juice
2 teaspoons salt

Directions

Peel cucumber and discard peel. Remove seeds and
cut into 1/2-inch cubes.
Remove and discard stems and seeds from bell pepper;
cube bell pepper.
Trim root ends from green onions and slice crosswise
about 1/2-inch thick slices.
Dice tomatoes into 1/4-inch cubes. Slice celery and
avocado into 1/4-inch cubes. (Reserve 10 small, perfect
sprigs of parsley for garnish.)
Mince remaining parsley, enough to equal 1/3 cup.
Mince basil to equal about 1/3 cup. Mince oregano to
equal about 1 tablespoon
Combine everything (except 10 sprigs of parsley) in a
large plastic container.
Stir to mix thoroughly and chill 4 to 12 hours.
Serve in soup bowls, each garnished with a sprig of parsley.
Recipe makes twelve cups.