Southern Gazpacho

1 Green bell pepper
1 Ripe avocado
2 cn Whole tomatoes (24 oz)
1 Sweet onion, vidalia prefer
Sour cream (optional)
1 ts Lemon juice
4 x Cloves garlic, minced
1 Bunch scallions
1 Cucumber, seeded
3/4 c Shredded cheddar (med)
1 pk Corn or flour tortillas
Salt & pepper to taste

Cut whole tomatoes into chunks in large serving bowl and add remainder of juice. Chop scallions (approx. 1/3 cup) into small pieces using some of the green tops. Dice cucumbers, onion, and green pepper and add to bowl along with minced garlic. Slice avocado into thin lengthwise strips and shred cheddar cheese for later garnish. Chill in refrigerator about an hour before serving. **TO SERVE** Ladle a portion into soup bowls and garnish mixture top with shredded cheese and avocado slices. A dab of sour cream is optional. Serve with warm corn or flour tortillas on the side.

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