Gazpacho with Avocado and Cumin Chips recipe

6 servings

1 1/2 cups bottled Bloody Mary mix

1 1/2 cups finely diced tomato

1 cup diced yellow bell pepper

3/4 cup chopped seeded peeled cucumber

3/4 cup finely diced red onion

2 tablespoons fresh lime juice

1 teaspoon red wine vinegar

1 teaspoon Worcestershire sauce

1/2 teaspoon freshly ground black pepper

2 cloves garlic, crushed

1 (5.5 ounce) can low-sodium vegetable juice

1 (5.5 ounce) can tomato juice

3/4 cup diced peeled avocado

3/4 cup chopped green onion

Combine the first 12 ingredients in a large non aluminum bowl.

Cover and chill.

Serve with avocado, green onions, and Cumin Chips.