Gazpacho with Shrimp Ceviche and Avocado

For the Gazpacho

• • 2 1/2 pounds ripe but firm meaty organic tomatoes
• • 2 cups tomato juice (optional)
• • 1/2 cup fresh lime juice
• • 1 1/2 teaspoons Tabasco sauce
• • 4 tablespoons best quality extra-virgin olive oil
• • 2 teaspoons sea salt
• • 2 bell peppers, diced into 1/4-inch pieces
• • 1 bunch scallions, thinly sliced
• • 1 large English cucumber, peeled in stripes, halved, seeded and diced into 1/4-inch pieces
• • 1/2 cup fresh cilantro leaves, chopped
• • 2 teaspoons ground coriander

For Shrimp Ceviche:

• • 12 oz medium shrimps, peeled and deveined
• • 2 large lemons, juiced
• • 2 limes, juiced plus more for avocados
• • 1whole serrano chile, diced small
• • 2 Hass avocados, peeled and sliced into about 1/3-inch slices
• • 1 tablespoon cilantro leaves
• • 1 small red onion or shallot, small diced

1. Make Shrimp Ceviche: Place shrimps in a medium glass or stainless steel bowl. Add lemon and lime juices and stir in the Serrano chile, onion and cilantro leaves. Cover the bowl and refrigerate for about 2 to 3 hours or until the shrimps turn a light pink color and are not translucent.
2. Make Gazpacho: Cut in half, gently squeeze out the seeds and then dice 1/3 of all tomatoes, transfer to a large bowl. Add bell peppers, scallions, cucumber and coriander. Cover the bowl and place in refrigerator.
3. In a blander puree remaining tomatoes until smooth, add lime juice, Tabasco sauce, salt, olive oil and tomato juice (if needed), blend until combined. Pour to a pitcher and chill until ready to serve (at list 1 hour and up to 6 hours).
4. When ready to serve taste and adjust the seasonings. Ladle pureed Gazpacho to soup balls for each person, spoon the chunky mixture, lemon and lime marinade from Ceviche, and arrange a few shrimps and avocado slices on top. Squeeze a liberal amount of lime juice on top and sprinkle fresh cilantro leaves.