Gazpacho

(4 servings)

• 1 can (28 oz.) crushed or diced tomatoes, undrained
• 1 c. tomato juice (or el patos to give it some bazam!)
• 1 c (¼”) unpeeled cucumber
• 1 c. red or orange bell pepper
• ¼ c. red onion, finely chopped
• 2 green onions, finely chopped
• 1 bunch of cilantro leaves, chopped
• 3 T. red wine vinegar or apple cider vinegar
• 3 T extra-virgin olive oil
• 2 dashes hot red pepper sauce
• 2 garlic cloves, minced
• Salt & pepper
• Parsley & avocado

Coarsely puree all ingredients.