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Ingredients

• 4 vine-ripe or Roma tomatoes (about 1 pound total), coarsely chopped
• 1 5.5-ounce can tomato-vegetable juice, such as V8
• 2 cloves garlic, smashed
• 1 small red onion, coarsely chopped
• 1 tablespoon fresh oregano
• 1 tablespoon red wine or sherry vinegar
• Zest and juice of a lemon, divided
• Salt and freshly ground black pepper
• 2 ripe avocados, chopped
• 1/2 cup crumbled feta cheese

Description

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Rachael Ray