Southwestern Recipes
Gazpacho with Shrimp and Avocado
Ingredients
- 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
Instructions
- Mix all ingredients except salt and pepper, adjusting seasonings to your
liking.
- Cover and put into refrigerator for one day before serving.
- Salt and pepper to taste.