Shrimp Gazpacho

• 6 large ripe tomatoes (about 2 pounds)
• 1 large cucumber, peeled, seeded, diced (about 1 1/2 cups)
• 1 green bell pepper, chopped
• 1 red onion, chopped
• 1 cup tomato juice
• 1/2 cup bottled clam juice
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 1/2 teaspoons Old Bay seasoning
• 8 ounces cooked shrimp, cut into 1/2-inch pieces

1. Blanch tomatoes in large pot of boiling water 30 seconds.
2. Drain.
3. Refresh under cold running water.
4. Peel tomatoes.
5. Halve tomatoes crosswise.
6. Working over small bowl, squeeze gently to extract seeds.
7. Discard seeds.
8. Transfer tomatoes to processor.
9. Blend until coarsely pureed.
10. Transfer tomatoes to large bowl.
11. Stir in all remaining ingredients.
12. Season gazpacho to taste with salt and pepper.
13. Chill until cold, about 2 hours.
14. (Can be made 1 day ahead.
15. Cover and keep refrigerated.)
16. Serve cold.

tomatoes, cucumber, green bell pepper, red onion, tomato juice, clam juice, red wine vinegar, olive oil, lemon juice, fresh basil, parsley, bay seasoning, shrimp

Taken from www.epicurious.com/recipes/food/views/shrimp-gazpacho-105334 (may not work)