Gazpacho with Ditalini

Ingredients

• 6 whole Roma Tomatoes, Peeled And Chopped
• 1 whole Spanish Onion, Chopped
• 2 whole Red Bell Peppers, Seeds And Stem Removed, Chopped
• ⅓ cups Green Onions, Chopped, Plus More For Garnish
• 2 whole Cucumbers Chopped
• 1 whole Jalapeño, Seeds And Stem Removed, Minced
• 3 stalks Celery, Chopped
• ½ cups Beef Broth
• ¼ cups Extra Virgin Olive Oil
• ½ cups Balsamic Vinegar
• 30 ounces, fluid Tomato Sauce
• 1 cup Water
• 1 Tablespoon Lemon Juice
• 4 cloves Garlic, Minced
• 3 Tablespoons Honey
• 1 Tablespoon Ground Cumin
• 2 Tablespoons Worcestershire Sauce
• 1 Tablespoon Sriracha (or More To Taste)
• ½ pounds Ditalini Pasta, Cooked According To Package Instructions And Cooled
• 2 Tablespoons Cilantro, Chopped
• 1 cup Fresh Basil, Chopped
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper
• 2 whole Avocados, Peeled, Pitted And Diced, For Garnish