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Shrimp Gazpacho

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Shrimp Gazpacho
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2 garlic cloves, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2 pound cooked large shrimp,
peeled, deveined
3/4 pound large plum tomatoes
(about 6) seeded, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 large cucumber, peeled,
seeded, chopped
1 bunch scallions, chopped
1/2 bunch fresh cilantro leaves,
chopped
1 large jalapeño chili, minced
4 1/2 cups tomato juice, chilled
Lemon wedges, for garnish

Combine garlic, olive oil, vinegar and lemon juice in a medium bowl.
Add shrimp; cover mixture and refrigerate 1 to 2 hours.
Combine tomatoes, green and red bell peppers, cucumber, scallions,
cilantro and jalapeño in large bowl. Add tomato juice. Stir in the shrimp
mixture. Season to taste with salt and pepper. (Can be prepared 6 hours
ahead. Cover and refrigerate.) Ladle soup into bowls. Garnish with
lemon [or lime] wedges and serve.

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