Makes 6 to 8 servings
6 large ripe tomatoes (about 2 pounds)
1 large cucumber, peeled, seeded, diced (about 1 1/2 cups)
1 green bell pepper, chopped
1 red onion, chopped
2 cups Clamato juice
1/3 cup Jabbewocky Smooth Jerk Sauce
2 tablespoons chopped fresh basil and or cilantro
8 ounces cooked shrimp
1 avocado sliced (served on top as garnish)
Halve tomatoes crosswise. Working over small bowl, squeeze gently to extract seeds. Discard seeds. Transfer tomatoes to processor. Blend until coarsely pureed. Transfer tomatoes to large bowl. Stir in all remaining ingredients. Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Serve cold.
I also serve with Lime and Cilantro Creme Fraise.
6 oz. creme fraise
3 Tbl. fresh lime juice
1 teas. Blonde Coconut sugar
1 Tbl. Chopped cilantro
Salt and pepper to taste.
Put in squeeze bottle and use on top of gazpacho.
