Chunky Lentil Gazpacho

Ingredients

• 4 Cup tomato juice - 4 (cups)
• 2 Can canned lentils, drained and rinsed - 2 (15-ounce cans), drained and rinsed
• 1 Each English cucumber, diced - 1 (large cucumber), large cucumber
• 1 Each red bell pepper, diced - 1 (large pepper), large pepper
• 1 Each avocado, diced - 1 (large avocado), large avocado
• 1 Cup grape tomatoes, quartered - 1 (cup), quartered
• 0.25 Cup red onion, finely diced - 1/4 (cup), finely diced
• 3 Tablespoon lime juice - 3 (tablespoons)
• 2 Tablespoon extra-virgin olive oil - 2 (tablespoons)
• 1 Teaspoon ground cumin - 1 (teaspoon)
• 0.5 Teaspoon fine sea salt - 1/2 (teaspoon)
• 4 Ounce vegan whole wheat crackers - 4 (ounces)

Instructions

1. Mix the soup base

   1. In a large mixing bowl, combine *tomato juice*, *lime juice*, olive oil, cumin, and salt until *well mixed*.

2. Fold in vegetables and lentils

   2. Add *drained lentils*, cucumber, red bell pepper, grape tomatoes, and red onion; *fold gently* so the soup stays *chunky and unblended*.

3. Chill briefly

   3. Cover the bowl and chill for *10 minutes* to let the flavors settle, keeping the soup *cold and fresh*.

4. Add avocado

   4. Just before serving, add *diced avocado* and *fold gently* until evenly distributed.

5. Serve

   5. Ladle into bowls and serve with *vegan whole wheat crackers* for *crunchy scooping*.