Chunky gazpacho

• 28 ounce whole tomatoes canned
• 1 tablespoon red wine vinegar
• 3 tablespoons olive oil
• 1 cup tomato juice
• 1 garlic clove minced
• .5 teaspoon sugar
• .5 teaspoon oregano dried
• 1 celery stalk finely chopped
• 1 small fresh jalepeno seeded and finely chopped
• 1/8 teaspoon cayenne pepper dried
• .5 cup cucumber peeled, seeded, and chopped
• .5 cup red onion peeled and finely chopped
• .5 cup green bell pepper seeded and finely chopped
• 1 avocado peeled, seeded, and diced

Reserve 2 whole canned tomatoes and finely chop the rest. In a blender or food processor, puree remaining canned tomatoes and liquid with the red wine vinegar, olive oil, tomato juice, garlic, salt, and oregano. Pour mixture into a large bowl. Chop the 2 reserved canned tomatoes and add them into the bowl along with the celery, jalepeno, cayenne pepper, cucumber, red onion, and green bell pepper. Cover tighly and chill for at least 8 hours or up to 3 days. Serve cold. Just before serving, mix in avocado.