Categories: SOUPY

Ingredients

• 3 cups low-sodium vegetable juice, such as V8
• 1 orange bell pepper, diced
• 11/2 cups diced celery, plus 1/4 cup celery leaves, divided
• 1 cup diced tomato
• ⅓ cup finely diced red onion
• 2 tablespoons red-wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 2 cups chopped peeled cooked shrimp or Lobster
• 1 avocado, chopped

Directions

1. Combine vegetable juice, bell pepper, fennel (or celery), tomato, onion, vinegar, oil, Old Bay, pepper and salt in a large bowl. Cover and refrigerate until chilled, at least 2 hours and up to 3 days.

2. Top each serving of gazpacho with ½ cup lobster (or shrimp) for an entree portion or ⅓ cup for an appetizer serving. Garnish with avocado and fennel fronds (or celery leaves).

3. ke Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 3 days. Finish with Step 2 just before serving.

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