Gazpacho With Shrimp and Avocado Relish

• 1 lb large shrimp, peeled and deveined
• 34 cup red bell pepper, chopped
• 14 cup cilantro, chopped
• 3 tablespoons red onions, chopped
• 2 tablespoons lemon juice
• 34 teaspoon salt
• 12 teaspoon hot pepper sauce
• 1 lb plum tomato, seeded and chopped
• 1 medium cucumber, peeled and chopped
• 1 garlic clove
• 11 12 ounces vegetable juice
• 14 cup red bell pepper, finely chopped
• 2 tablespoons cilantro, chopped
• 1 tablespoon red onion, finely chopped
• 1 teaspoon lemon juice
• 1 avocado, diced

1. To prepare soup, cook shrimp in boiling water 2 minutes or until done.
2. Drain and rinse under cold water; coarsely chop shrimp.
3. Combine 3/4 cup bell pepper and next 9 ingredients (through vegetable juice) in a blender; process until smooth.
4. Stir in shrimp.
5. To prepare relish, combine 1/4 cup bell pepper and remaining ingredients.
6. Top soup with relish.

shrimp, red bell pepper, cilantro, red onions, lemon juice, salt, hot pepper, tomato, cucumber, garlic, vegetable juice, red bell pepper, cilantro, red onion, lemon juice, avocado

Taken from www.food.com/recipe/gazpacho-with-shrimp-and-avocado-relish-384871 (may not work)