SEAFOOD GAZPACHO

When I realized we were already in August and I had not made gazpacho yet this season, I knew the time was now. In the midst of these hot and humid days, this cold soup could not be more satisfying to the mind, body, and senses. It is such a tasty way to enjoy the produce of the season! Adding a protein can make it a meal, or just a heartier appetizer. The balsamic vinegar gives a sweeter zing, but red wine vinegar works as well. Spice it up as much or as little as desired. Either way, hopefully, it brings some cool satisfaction to your mind and your appetite. ​

INGREDIENTS
1 large cucumber, peeled, halved lengthwise, seeded
2 large tomatoes, halved and seeded
1 bell pepper (any color or a combo of colors!), halved, cored, and seeded
1 medium red onion, peeled, sliced in half
2 cups V8 juice®, low sodium
¼ cup balsamic vinegar
1 Tablespoon fresh lemon juice
1 Tablespoon olive oil
1 Tablespoon crushed garlic
1 jalapeño pepper, halved, seeded
Salt and freshly ground pepper to taste
1 pound of any combination of cooked shrimp, scallops, lump crabmeat 
Optional garnishes: fresh cilantro, hot sauce, fresh minced mango

PREPARATION
Finely chop half of your cucumber, one of your tomatoes, half of your bell pepper, and half of your onion—place in a medium bowl and set aside.
Chop the other half of your cucumber, your second tomato, the other half of your pepper, and the other half of your onion, into large chunks. Toss them into your blender. Add your V8 juice, vinegar, lemon juice, olive oil, and garlic. Process until puréed. 
Add to the chopped vegetable bowl. Stir to blend. Mince half of the jalapeño pepper and add to the bowl.  Add the salt, freshly ground pepper, and perhaps some hot sauce, and continue to stir and taste until your desired spice. Stir in the seafood. Ladle into four soup bowls and garnish as desired. Makes 4 servings appetizer servings or 2 entrée servings.