Shrimp Gazpacho Appetizer ala Passion Fish

After multiple attempts to make it in time to Passion Fish Happy Hour AND get a seat we recently did finally!! Anyhow one of the appetizers was a fabulous Shrimp Gazpacho served with chips that I felt I naturally had to recreate. I served it with baked blue corn chips as a healthier alternative but those scoop chips would work better even. I found a gazpacho recipe from The Barefoot Contessa Cookbook online at foodnetwork.com Kicked it up Passion Fish style by adding cooked shrimp cut up in bite size pieces and avocado cut up as well. The best part was because of the acidity it keeps for days and the avocado doesn't brown!

1 hothouse cucumber, halved and seeded, but not peeled

2 red bell peppers, cored and seeded

4 plum tomatoes

1 red onion

3 garlic cloves, minced

23 ounces tomato juice (3 cups)

1/4 cup white wine vinegar

1/4 cup good olive oil

1/2 tablespoon kosher salt

1 teaspoons freshly ground black pepper

PLUS 1/2# to 3/4# cooked shrimp cut in bite size pieces

PLUS 1-2 avocado cut into bite size pieces

Tortilla chips or scoops for serving

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.