California Gazpacho

Ingredients

• 2 pounds ripe tomatoes, peeled, seeded and coarsely chopped (about 6; see note)
• 2 cucumbers, peeled, seeded and coarsely chopped
• 1 red onion, coarsely chopped
• 1 large red bell pepper, seeded and coarsely chopped
• 1/2 cup fresh corn kernels
• 3 tablespoons minced garlic
• 2 teaspoons fine-grained sea salt, plus more to taste
• 3/4 teaspoon freshly ground black pepper, plus more to taste
• 3 cups (or more) low-sodium tomato-vegetable juice (such as low-sodium V-8 or R.W. Knudsen Very Veggie juice)
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 3 tablespoons red wine vinegar
• 1/4 cup finely chopped fresh basil
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup finely chopped fresh parsley
• 1 large ripe avocado, peeled, pitted and diced
• 1/4 cup toasted pine nuts

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