American Seafood Gazpacho-

• 2 cups vine ripened tomatoes, cored and chopped coursely.
• 4 cups tomato juice
• 1 cup jicima, julienned
• 1/4 cup sweet red pepper - diced
• 1/4 cup red onion - diced
• Juice from 4 limes
• 3 tablespoons Champagne style white vinegar
• 1/3 cup extra virgin olive oil
• 1 small jalepino pepper, seeded and finely chopped ( use gloves)
• 1 teaspoon sea salt, ( or to taste)
• 1/4 lb cooked( poached) shrimp - preferably hand peeled and as large as your budget allows
• 1/4 lb cooked scallops (poached) - again as large as your budget allows
• 1/2 lb cooked Halibut( poached) - broken into a size in keeping with the other fish ingredients - and being sure to search for and remove any bones)
• 1/4 cup Vodka ( optional)
• Accompaniment- well - first of all, I would suggest a generous sprinkling of cilantro added just before serving - but also this dish is perfect with a toasted bread - I would suggest a good Italian rustic bread - brush lightly with Olive oil before grilling and after rub the bread with a garlic clove that has been sliced in two -

1. The preparation of this dish does not require rocket science for a great result! Its actually a dish that benefits by sitting as long as 3-4 hours sitting in the refrigerator- but it is best when brought closer to room temperature because the flavours really have a chance to work together - remember - this is a soup that is all about contrasts in flavour, textures and taste - The last ingredient, the Vodka is totally optional - but if you're serving this as a weekend midday meal -it may be appreciated!

tomatoes, tomato juice, jicima, sweet red pepper, red onion, champagne style white vinegar, extra virgin olive oil, jalepino pepper, salt, shrimp, allows, search, vodka, well first

Taken from www.epicurious.com/recipes/member/views/american-seafood-gazpacho-1201900 (may not work)