Chilled California Avocado Gazpacho

Ingredients

 * 4 Cups chilled, canned tomato juice
 * ½ of a whole chipotle pepper in adobo sauce, with 1/2 teaspoon sauce
 * 14 oz canned, diced tomato
 * 1 medium green bell pepper, cut into 1/4" dice
 * 4 oz diced sweet Onion
 * 1 cucumber, peeled, seeded, and cut into 1/4" dice
 * ½ Cup thinly sliced green onion
 * 15 oz cannellini beans, drained and rinsed
 * 2 Tbsp worcestershire sauce
 * 1 ½ tsp salt
 * 1 tsp granulated garlic
 * 3 Tbsp olive oil
 * 1 ½ tsp hot sauce
 * 4 California avocados
 * cilantro or green onion brushes for garnish

Directions
Puree tomato juice, chipotle pepper and adobo sauce in a food processor. Add diced tomato and coarsely chop; transfer to large bowl.

Stir in remaining ingredients, except avocado and garnish; label, date and refrigerate.

Just before service: Peel, seed and dice California avocados; stir into soup.

Per Order: Garnish with cilantro or green onion.