gazpacho with beans

Ingredients For gazpacho with beans

• 1 clove

  garlic
• 1 pinch

  coarse sea salt
• 3 lb

  tomatoes, peeled, seeded, chopped
• 12 oz

  vegetable cocktail sauce
• 1 c

  edamame, shelled, cooked 5 minutes in boiling water
• 1 c

  bell pepper, finely diced
• 2

  cucumbers, peeled, diced
• 1/2 c

  vidalia onion, finely chopped
• 2 Tbsp

  red wine vinegar
• 1

  avocado, diced
• 6 Tbsp

  plain yogurt
• tabasco