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1. In a very large bowl stir together tomato, cucumber, sweet pepper, tomato juice, broth, wine, onion, jalapeno pepper, cilantro, vinegar, and garlic. Add salt and black pepper to taste. Cover and chill for several hours or overnight.
2. To serve, ladle the gazpacho into bowls. If desired, top with avocado pieces. Makes 12 side-dish servings.