Gazpacho Rio Grande

• 5 large, ripe tomatoes, peeled, seeded and chopped
• 1 large cucumber, peeled, seeded and chopped
• ½ cup green pepper, chopped
• 1 large ripe avocado, peeled and diced
• 5 tablespoons sherry wine vinegar (Posada)
• 2 tablespoons fresh lime juice
• 1 ½ cups good quality tomato juice
• 2 teaspoons grated onion
• ½ teaspoon dill weed
• ½ teaspoon Tabasco sauce

Freshly ground black pepper to taste.
Salt to taste (add after chilling).
1/8 cup extra virgin olive oil.
Sour cream and fresh dill weed to garnish.