Gazpacho with Shrimp Ceviche and Avocado.

Course Soups and Stews

Ingredients in this Recipe

• 1 1/2 teaspoons Tabasco sauce
• 1 bunch scallions, thinly sliced
• 1 large English cucumber, peeled in stripes, halved, seeded and diced into 1/4 inch pieces
• 1 small red onion or shallot, small diced
• 1/2 cup fresh lime juice
• 1/3 cup fresh cilantro leaves, chopped
• 12 oz medium shrimps, peeled and deveined
• 2 1/2 pounds ripe but firm meaty organic tomatoes
• 2 cups tomato juice (optional)
• 2 green bell peppers, diced into 1/4 inch pieces
• 2 large lemons, juiced
• 2 limes, juiced plus more for avocados
• 2 teaspoons sea salt
• 4 tablespoons best quality extra virgin olive oil
•1whole serrano chile, diced small

See Full Recipe at Food52