1 (6 1/2 oz.) can minced clams
3 1/2-3 3/4 c. tomato juice
1/2 c. catsup
2 tbsp. fresh lemon juice
1/2 c. catsup
2 tbsp. fresh lemon juice
1 tbsp. prepared horseradish
1 tbsp. Worcestershire sauce
Freshly ground pepper
1 lg. unpeeled cucumber (1 lb.) seeded & cut into 1" pieces
1 med. size green pepper (5 oz.) cored, seeded & cut into 1" pieces
4 med. celery stalks (6 oz. total), peeled & cut into 1" pieces
6 lg. green onions (4 oz. total), trimmed & cut into 1" pieces
4 lg. tomatoes (1 lb. total), peeled, seeded & quartered
1 med. avocado (8 oz.) peeled, pitted & cut into 1/8" dice

Drain liquid from clams into 4 cup measure (reserve clams for garnish). Add enough tomato juice to make 4 cups liquid. Transfer to 3 quart mixing bowl. Add catsup, lemon juice, horseradish, Worcestershire and pepper.

Combine half of cucumber, green pepper, celery and green onion in food processor and chop finely but do not overprocess. Add to tomato juice mixture. Repeat with remaining half of vegetables. Place half of tomato in work bowl and chop coarsely using on/off turns. Add to tomato juice mixture. Repeat with remaining tomato. Stir to blend.

Cover gazpacho and refrigerate several hours or overnight. Taste and adjust seasoning. Garnish each serving with minced clams and diced avocado.