Shrimp Gazpacho

• 2 garlic cloves, chopped
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 1/2 pound cooked large shrimp, peeled, deveined
• 3/4 pound large plum tomatoes (about 6), seeded, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 large cucumber, peeled, seeded, chopped
• 1 bunch green onions, chopped
• 1/2 bunch fresh cilantro leaves, chopped
• 1 large jalapeno chili, minced
• 4 1/2 cups tomato juice, chilled
• Lemon wedges

1. Combine first 4 ingredients in medium bowl.
2. Add shrimp; cover mixture and refrigerate 1 to 2 hours.
3. Combine tomatoes, green and red bell peppers, cucumber, green onions, cilantro and jalapeno in large bowl.
4. Add tomato juice.
5. Stir in shrimp mixture.
6. Season to taste with salt and pepper.
7. (Can be prepared 6 hours ahead.
8. Cover and refrigerate.)
9. Ladle soup into bowls.
10. Garnish with lemon wedges and serve.

garlic, olive oil, red wine vinegar, lemon juice, shrimp, tomatoes, green bell pepper, red bell pepper, cucumber, green onions, cilantro, jalapeno chili, tomato juice, lemon wedges

Taken from www.epicurious.com/recipes/food/views/shrimp-gazpacho-1599 (may not work)