Gazpacho with Shrimp and Scallops

Serves: 4-6

Ingredients

• 1 (48 oz.) bottle spicy vegetable juice
• 1 (48 oz.) bottle vegetable juice
• 2 (14.5 oz.) cans diced tomatoes
• 4 ribs celery, diced
• 2 ears of corn, roasted and shelled
• 1 vidalia onion, diced
• ½ English cucumber, seeded and diced
• 1 green bell pepper, diced
• 1 jalapeño, diced
• ¾ cup, olive oil
• ¾ cup, white wine vinegar
• 1 avocado, diced
• 1 lb. bay scallops, cooked
• 1 lb. salad shrimp, cooked
• salt and pepper, to taste
• lime wedges, for garnish

Instructions

1. Combine all ingredients in a large soup pot or bowl and mix well.
2. Season with salt and pepper to taste.
3. Refrigerate until chilled well, about four hours.
4. Garnish with lime wedge