Cold Gazpacho Soup

Name: Cold Gazpacho Soup
Ingredients: 1 large can (20-something oz) whole peeled + 3 - 14 oz cans Progresso diced tomatoes + juice; 2-3 heirloom tomatoes (diced save juice and add to bowl); 1 basket small orange baby tomatoes (cut in half across the equator); 1/4 - 1/2 cup white wine or champagne vinegar (depending on consistency & taste); 1 red pepper (cut out ribs seeds & dice); 1 yellow pepper (cut out ribs seeds & dice); 1 jalepeno pepper (cut out ribs seeds & dice); 1 avocado (half for the soup half for the garnish); 2 large shallots diced; 2 cloves garlic minced; 4 ribs celery diced; 1 english cucumber (cut off most of the green leave a little for color, scoop out seeds, dice); juice of 1 lime; sea salt fresh ground pepper