Gazpacho With Shrimp And Avocado Relish

• Soup:
• 1 pound peeled and deveined large shrimp
• 3/4 cup chopped red bell pepper
• 1/4 cup chopped fresh cilantro
• 3 tablespoons chopped red onion
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon hot pepper sauce
• 1 pound plum tomatoes, seeded and chopped
• 1 medium cucumber, peeled and chopped
• 1 garlic clove
• 1 (11.5-ounce) can low-sodium vegetable juice
• Relish:
• 1/4 cup finely chopped red bell pepper
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon finely chopped red onion
• 1 teaspoon fresh lemon juice
• 1 ripe peeled avocado, diced

1. To prepare soup, cook shrimp in boiling water 2 minutes or until done. Drain and rinse under cold water; coarsely chop shrimp.
2. Combine 3/4 cup bell pepper and next 9 ingredients (through vegetable juice) in a blender; process until smooth. Stir in shrimp.
3. To prepare relish, combine 1/4 cup bell pepper and remaining ingredients. Top soup with relish.
4. Grilled garlic bread: heat a grill pan over medium-high heat. Brush 4 (1-ounce) slices French bread with 1 tablespoon olive oil. Add bread to pan; cook 1 1/2 minutes on each side. Rub toast with cut sides of a halved garlic clove.

shrimp, red bell pepper, fresh cilantro, red onion, lemon juice, salt, hot pepper, tomatoes, cucumber, garlic, vegetable juice, red bell pepper, fresh cilantro, red onion, lemon juice, avocado

Taken from www.myrecipes.com/recipe/gazpacho-with-shrimp-avocado-relish (may not work)