Raspberry Gazpacho - alive magazine

Ingredients

• 4 medium-sized tomatoes, chopped
• 2 cups (500 mL) raspberries, divided
• 2 whole roasted red peppers
• 1 English cucumber, peeled, seeds removed, and chopped, divided
• 1/3 cup (80 mL) fresh basil
• 2 green onions, white parts only, chopped
• 1 garlic clove, chopped
• 2 Tbsp (30 mL) red wine vinegar
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) black pepper
• 1/4 tsp (1 mL) cayenne pepper
• 2 Tbsp (30 mL) extra-virgin olive oil
• 1 yellow bell pepper, diced
• 1 avocado, cubed
• 1/3 cup (80 mL) chopped fresh mint