Fire-Roasted Tomato Gazpacho with Lobster

Ingredients

• 2 cups cubed day-old bread, optional
• 2 cups low-sodium vegetable juice (regular or spicy)
• 1 can (14.5 ounces) diced fire-roasted tomatoes with garlic
• 1 bell pepper (red, orange or yellow), diced
• 1 medium diced fennel bulb plus fennel fronds for garnish
• 1 cup diced tomato
• 1/3 cup finely diced red onion
• 2 tablespoons red-wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon reduced-sodium old bay seasoning, plus more for garnishing glasses (or use celery salt for glasses)
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1 teaspoon sugar
• Several lime wedges
• 1 1/2 to 2 cups chopped cooked lobster (optional)
• 1 avocado, halved, pitted, diced