gazpacho with shrimp and avocado

Ingredients

2 cups chopped tomatoes

1 yellow pepper, seeded and chopped

½ English cucumber, peeled, seeded and chopped

1 cup chopped sweet onion

2 cloves garlic, finely chopped

½ jalapeño, seeded and minced

¼ cup finely chopped flat parsley

2 T fresh lemon juice

2 T sherry vinegar

1 tsp Worchester sauce

1 tsp salt and freshly ground pepper

3 cups Clamato juice

1 T ketchup

1 tsp Tabasco (optional)

12 cooked shrimp, peeled and halved lengthwise

1 ripe avocado, peeled and diced

Directions

(note- it’s important that all the vegetables are chopped to a small uniform dice)

In a large nonreactive bowl combine the tomatoes, pepper, cucumber, onion, garlic, jalapeño, parsley, lemon juice, vinegar, and Worchester sauce. Season with 1 tsp salt and freshly ground pepper. Let sit at room temperature for 15 minutes.

Whisk together the Clamato juice and the ketchup in a medium bowl or large measuring cup. Stir the Clamato juice into the vegetables.. Taste for seasoning. Add Tabasco to taste if desired.

Refrigerate for at least four hours and preferably overnight.

Ladle into glass bowls. Top each with 2 shrimp (4 halves) and spoonful of diced avocado.

Serves 6