Gazpacho With Shrimp Medallions & Avacados

• 5 Ripe tomatoes, seeded and chopped
• 2 sweet red peppers (or red fresnos), cored, seeded and diced
• 1 medium red onion, chopped
• 1 cucumber, peeled, seeded and diced
• 3 jalapeno peppers, cored, seeded and diced
• 3 cloves garlic, minced
• 5 cups Clamato Juice
• 1/4 cup cilantro, chopped
• 1/2 cup fresh lime juice
• 1/2 cur olive oil
• 1 T. ground cumin
• Salt and Pepper to taste
• 1 pound cooked shrimp, peeled and sliced into medallions
• 1 ripe avacado, pitted, peeled, and diced.

1. 1. When using food processor: pulse all vegetables to desired size and combine in large bowl.
2. 2. Add Clamato Juice.
3. 3. In a small bowl: lightly whisk together lime juice, olive oil, cumin, S & P.
4. 4. Pour lime juice mixture into vegetable mixture and stir.
5. 5. Add cilantro to taste.
6. 6. Just before serving: stir in shrimp and avacados.

tomatoes, sweet red peppers, red onion, cucumber, peppers, garlic, clamato juice, cilantro, lime juice, olive oil, ground cumin, salt, shrimp, avacado

Taken from www.epicurious.com/recipes/member/views/gazpacho-with-shrimp-medallions-avacados-50029470 (may not work)