Gazpacho with Shrimp and Avocado 1 quart Clamato juice 1 cup tomato juice 1/2 cup peeled cucumber, diced 1/3 cup thinly sliced green onions 1 tablespoon olive oil 2 tablespoons red wine vinegar 1 tablespoon granulated sugar 1 tablespoon dill 1 crushed garlic clove 1 avocado 1/2 teaspoon Tabasco sauce 1/4 to 1/2 pound small shrimp, soaked in lemon juice for about 1/2 hour Salt and pepper
Mix all ingredients except salt and pepper, adjusting seasonings to your liking. Cover and put into refrigerator for one day before serving.
