Red and Green Gazpacho

Ingredients

• 3  cupschopped red and/or partially green tomatoes (3 large)
• 2  11.5-ounce canstomato juice (about 3 cups)
• 1/2  cupchopped tomatillo (2 medium) (optional)
• 1/2  cupchopped cucumber
• 1  largejalapeño pepper, seeded and finely chopped*
• 1/4  cupfinely chopped green onion (2)
• 1  clovegarlic, minced
• 1/4  cupfinely snipped cilantro
• 1  tablespoonolive oil
• 1  tablespoonlime juice
• 1/4  teaspoonbottled hot pepper sauce
• 1  avocado, halved, seeded, peeled, and chopped (optional)
•   Lime wedges

Directions

In a bowl combine tomatoes, tomato juice, tomatillo (if using), cucumber, jalapeño pepper, green onion, garlic, cilantro, oil, lime juice, and hot pepper sauce. Cover; chill at least 1 hour.

If desired, top each serving with avocado. Serve with lime wedges.

Handling Hot Chile Peppers: Because hot chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.