Chilled Barley Gazpacho Soup

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Three 13-ounce cans low-sodium spicy tomato juice

Two 14 1/2-ounce cans chopped tomatoes and juice

2 cups cooked pearl barley

1 cup peeled, seeded and chopped cucumber

1 cup chopped red bell pepper

1/4 cup chopped cilantro or Italian parsley leaves

1/4 cup chopped green onion

1 tablespoon chopped canned jalapeno chilies

1/2 teaspoon seasoned salt

1/2 ripe avocado, peeled, seeded and sliced

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