Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.
Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds.
Process peppers, vegetable juice, and next 5 ingredients until smooth; chill. Serve with avocado, next 3 ingredients, and, if desired, minced jalapeño and lime wedges.
Note: For testing purposes only, we used V-8 juice for vegetable juice.
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