Salad Bar Gazpacho

• 2 (11 1/2 ounce) cans vegetable juice cocktail, chilled
• 1 12 cups chopped cucumbers (from the salad bar)
• 1 12 cups chopped green peppers (from the salad bar)
• 14 cup bottled balsamic vinaigrette (or all-purpose vinaigrette made with balsamic vinegar)
• 2 teaspoons sherry wine vinegar
• 1 garlic clove, quartered
• kosher salt
• fresh ground black pepper
• 34 lb cooked shrimp, halved and tails removed or 34 lb cubed cooked chicken
• 1 cup chopped fresh tomatoes (from the salad bar) or 1 cup halved cherry tomatoes (from the salad bar)
• 1 cup garlic-flavored croutons (from the salad bar)
• 14 cup chopped onions (from the salad bar) or 14 cup scallion (from the salad bar)

1. Combine the tomato-vegetable juice with 1/2 cup each of the cucumber and green pepper, the vinaigrette, sherry vinegar, and garlic in a food processor or blender.
2. Blend until the vegetables are pureed.
3. Taste and add salt and pepper to taste.
4. Divide the gazpacho among 4 chilled soup plates and top with the remaining chopped cucumber and pepper, tomatoes, shrimp, croutons, and onion.
5. Enjoy!

vegetable juice cocktail, cucumbers, green peppers, balsamic vinaigrette, sherry wine vinegar, garlic, kosher salt, fresh ground black pepper, shrimp, tomatoes, garlic, onions

Taken from www.food.com/recipe/salad-bar-gazpacho-177512 (may not work)