Shrimp Gazpacho

Ingredients

• 64 fluid ounces tomato and clam juice cocktail
• 3 pounds cooked shrimp, peeled and deveined
• 4 avocados, peeled and chopped
• 2 cucumbers, cubed
• 3 large tomatoes, diced
• 1 red onion, diced
• 1 bunch cilantro, chopped
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.

Refrigerate until ready to serve.