2 garlic cloves, chopped
2 tbsp. olive oil
2 tbsp. red wine vinegar
2 tbsp. fresh lemon juice
1/2 lb. cooked lg. shrimp, peeled & deveined
3/4 lb. lg. plum tomatoes (about 6), seeded, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 lg. cucumber, peeled, seeded, chopped
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves, chopped
1 lg. Jalapeno chili, minced
4 1/2 c. tomato juice, chilled
Lemon wedges

Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours. Combine tomatoes, green and red pepper, cucumber, green onions, cilantro and Jalapeno in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. Garnish with lemon wedges.

My family adores seafood and I like gazpacho, so I thought it was a good idea to make it different then the usual. I think your family and guests will find it wonderful also. 6 servings.