Gazpacho with Shrimp and Scallops

Gazpacho with Shrimp and Scallops by

Scott Culpepper

Media

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