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Ingredients

• 8 ounces fresh or frozen peeled and deveined medium 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 can (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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