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Gazpacho with Shrimp and Avocado

1 quart Clamato juice
1 cup tomato juice
1/2 cup peeled cucumber, diced
1/3 cup thinly sliced green onions
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 tablespoon granulated sugar
1 tablespoon dill
1 crushed garlic clove
1 avocado
1/2 teaspoon Tabasco sauce
1/4 to 1/2 pound small shrimp, soaked in lemon juice
    for about 1/2 hour
Salt and pepperMix all ingredients except salt and pepper, adjusting seasonings to your liking. Cover and put into refrigerator for one day before serving.Salt and pepper to taste.

 

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