Chilled California Avocado Gazpacho

Ingredients

• chilled

  canned tomato juice
  4 Cups
• of a whole chipotle pepper in adobo sauce

  with 1/2 teaspoon sauce
  ½ unit
• canned

  diced tomato
  14 oz
• green bell pepper

  cut into 1/4" dice
  1 medium
• diced sweet Onion
  4 oz
• cucumber

  peeled, seeded, and cut into 1/4" dice
  1 unit
• thinly sliced green onion
  ½ Cup
• cannellini beans

  drained and rinsed
  15 oz
• worcestershire sauce
  2 Tbsp
• salt
  1 ½ tsp
• granulated garlic
  1 tsp
• olive oil
  3 Tbsp
• hot sauce
  1 ½ tsp
• California avocados
  4 unit
• cilantro or green onion brushes for garnish
  1 unit