Mexican-Inspired Seafood Gazpacho

Ingredients

• 1  avocado diced pitted peeled
• 64 ounce tomato and clam juice cocktail 
• 1 large cucumber diced seeded
• 1 tablespoon cilantro leaves fresh chopped
• 1  bell pepper green chopped
• 4 ounces imitation crabmeat chopped
• 4  juice of lemon juiced
• 0.3 cup catsup 
• 0.5 pound shrimp cooked
• 1  tomatoes diced

Equipment

• bowl

Directions

1. Mix tomato and clam juice cocktail, ketchup, lemon juice, cilantro, cucumber, shrimp, imitation crabmeat, and green bell pepper in a 2-quart container. Chill 8 hours or overnight and serve in bowls topped with diced avocado and tomato.