Shrimp And Crab Gazpacho

• 12 fresh ripe tomatoes, peeled and seeded
• 3 -4 cloves fresh garlic (or more or less to suit taste, I find that 3 cloves are just the right amount)
• 1/2 cup yellow bell pepper, diced small
• 1/2 cup red bell pepper, diced small
• 1/2 cup green bell pepper, diced small (do not use just green bell pepper, as the soup will be bitter, try to mix all together)
• 3/4 cup green onion (white part only)
• 3 cups cucumbers, peeled,seeded and diced
• 1/2 cup olive oil
• 3 tablespoons lemon juice
• 1 1/2 teaspoons salt, to taste
• 1/2 lb small shrimp, cooked and chilled
• 1/2 lb crabmeat, cooked and chilled (it is best to use fresh crab meat for this, but imitation can be used if desired)
• crouton, for garnish

1. In a food processor, place the garlic and tomatoes; blend until a rough-chop stage.
2. Dice peppers and green onions.
3. In a large mixing bowl, place the crushed tomatoes, cucumbers, peppers, green onions, olive oil, lemon juice and salt; mix well.
4. (if desired you may process all of the veggies for a smoother texture, if you prefer a chunky gazpacho, then leave the veggies chopped).
5. Chill for 2 hours.
6. Ladle into small soup bowls.
7. Cut the shellfish into bite-size pieces, and divide equally among the bowls.
8. Top with croutons, and freshly ground black pepper.

fresh ripe tomatoes, yellow bell pepper, red bell pepper, green bell pepper, green onion, cucumbers, olive oil, lemon juice, salt, shrimp, crabmeat

Taken from www.food.com/recipe/shrimp-and-crab-gazpacho-100720 (may not work)