Preparation

Finely chop the cucumber, celery, onions, tomatoes and 1 cup cilantro; combine in a large bowl. Place half of the vegetables, the garlic and half of the Very Veggie Spicy Juice to the bowl of a food processor. Add Jalapeño if desired. Process until smooth. Return the mixture back to the bowl with the remaining chopped vegetables, and add remaining Spicy Very Veggie, lemon juice, salt and pepper. Chill well before serving. To serve, pour gazpacho into soup bowls and garnish with sliced avocado and sprigs of cilantro.