Cool Mexican Shrimp Cocktail

1 (46 fluid ounce) bottle tomato-vegetable juice cocktail

1 pound cooked small shrimp, peeled and deveined

2 cucumbers, seeded and cut into bite-size pieces

2 avocados - peeled, pitted, and chopped

1 (14.5 ounce) can diced tomatoes

½ cup chopped fresh tomatoes

½ red onion, chopped

1 jalapeno pepper, seeded and chopped

2 cloves garlic, minced

½ teaspoon prepared horseradish

½ teaspoon salt

2 dashes hot pepper sauce (such as Tabasco®)

Pour tomato-vegetable juice cocktail into a bowl. Gently stir in shrimp, cucumbers, avocados, canned diced tomatoes, fresh tomatoes, red onion, jalapeno pepper, garlic, horseradish, salt, and hot pepper sauce until thoroughly combined. Chill in refrigerator and serve in martini glasses.