Summer Gazpacho

When the temperature climbs to the upper 90's, there is only one thing on my mind for dinner and that is gazpacho. This recipe from the Junior League of Denver (Colorado Classique) is my favorite version of this refreshing chilled soup. If you want it to be a vegetarian dish, you can substitute the beef broth for vegetable broth. But, in my opinion, it is the beef broth that is the secret ingredient in this recipe. It adds a depth of flavor and complexity to the soup. You can also spice this soup up with the addition of chopped jalapenos. This is a big batch and serves 8 - 10 generous portions.
Summer refreshment!

Ingredients

1 46 ounce can spicy Bloody Mary mix (or go with regular mix if you don't like spicy)
1 28 ounce can plum tomatoes
1 10.5 ounce can beef broth
2 yellow tomatoes, chopped
3 red tomatoes, chopped
1 large cucumber, seeded and chopped
1 green bell pepper, seeded and chopped
1 bunch green onions, chopped
3 Tablespoon chopped fresh basil
2 Tablespoon chopped fresh oregano
2 cloves garlic, minced
2 Tablespoons white vinegar
1 Tablespoon Worchestshire sauce
1/2 teaspoon salt
1 teaspoon black pepper
Avocado slices for garnish

Combine all ingredients in large bowl, Using a hand-held food processor, pulse until desired consistency. Cover and refrigerate at least two hours. The flavor is even better if held overnight in the refrigerator.
Top with avocado slices.