Wash and dry the vegetables. Chop the celery, cucumber, bell pepper, and onion into small, even pieces. Remove the seeds and veins from the jalapeño, and chop into very small pieces. Chop the cilantro and set aside.
In a large pot or serving bowl with a lid, add the chopped vegetables and cilantro, then add the V8 Low Sodium Vegetable Juice. Next, add the red wine vinegar and Tabasco. Add salt and pepper to taste and stir well.
Cover and allow to chill in the refrigerator for at least two hours, or until the soup is fully chilled. Serve with crumbled Cotija cheese, more cilantro, avocado and tortilla chips.
