Gazpacho Rio Grande

  • 5 large, ripe tomatoes, peeled, seeded and chopped
  • 1 large cucumber, peeled, seeded and chopped
  • ½ cup green pepper, chopped
  • 1 large ripe avocado, peeled and diced
  • 5 tablespoons sherry wine vinegar (Posada)
  • 2 tablespoons fresh lime juice
  • 1 ½ cups good quality tomato juice
  • 2 teaspoons grated onion
  • ½ teaspoon dill weed
  • ½ teaspoon Tabasco sauce

Freshly ground black pepper to taste.
Salt to taste (add after chilling).
1/8 cup extra virgin olive oil.
Sour cream and fresh dill weed to garnish.