Smoky California Avocado Shrimp and White Bean Gazpacho
Ingredients
- 2 3/4 tomatoes
- 1 1/2 cups diced, peeled, and seeded cucumber (for Kirby and hot house cucumbers, it is not necessary to peel cucumbers.)
- 1 cup diced red onion
- 2 small shallots
- 1 1/2 cups canned tomato juice
- 1/3 cup extra virgin olive oil
- 2 1/2 Tbsp. sherry wine vinegar
- 2 Tbsp. finely chopped chipotle pepper in adobo sauce or to taste
- 1 cup cooked rock shrimp, very coarsely chopped
- 2/3 cup cooked cannellini beans
- 1 ripe, Fresh California Avocado, peeled, seeded and cut in small dice
- 1/2 Tbsp. salt, or to taste
- As needed Tortilla chips as needed for garnish
- As needed Chopped cilantro as needed for garnish
Instructions
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