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Ingredients

• 8 ounces  fresh or frozen peeled and deveined small shrimp
• 8 ounces  fresh or frozen bay scallops
• 4 cups  water
• 1/4 teaspoon  salt
• 4 cups  chopped, peeled tomatoes
• 2 cups  chopped, seeded cucumber
• 1 cup  chopped green sweet pepper
• 2 5-1/2-ounce cans  (1-1/3 cups total) hot-style vegetable juice
• 2 tablespoons  sliced green onion
• 1 tablespoon  chopped jalapeno pepper
• 1 tablespoon  snipped fresh cilantro or parsley
• 1 tablespoon  lemon juice or lime juice
• 1/4 teaspoon  salt
• 1 clove  garlic, halved
•   Snipped fresh cilantro or parsley (optional)

Description

To Carry This Hearty Soup To A Potluck, Transport The Cold Gazpacho In A Thermos And Pack The Shrimp And Scallops In An Ice-filled Cooler. Combine Them Just Before Serving.

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