1 cup Chiquita green seedless grapes 
1 ripe Chiquita avocado, pitted and peeled
3/4 cup Chiquita cucumber, peeled & chopped 
1/2 cup coarsely chopped green bell pepper
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped scallions (green onions)
1 1/2 cups white grape juice
1 Tbsp fresh lime juice
2 Tbsp chopped fresh mint leaves or lime zest
salt and ground white pepper, to taste (I assumed 1 tsp salt)

Puree the fruit and vegetables in small batches in a food processor, adding white grape juice as necessary to keep the blade from clogging. Do not puree completely, as the gazpacho should be chunky.

Transfer the mixture into a bowl, and add the remainder of the white grape juice, lime juice, chopped mint, salt and white pepper. [** If you want to add a kick, include a dash of cayenne pepper or hot sauce to taste.] Cover and chill for 4 hours, minimum.

To serve, ladle soup into chilled soup bowls or mugs and garnish with mint sprigs. 

Nutritional information per serving (serves 6):

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