Mexican-Inspired Seafood Gazpacho - cooking recipe

Ingredients

1 (64 ounce) bottle tomato and clam juice cocktail
1/4 cup ketchup
lemons, juiced
1 tablespoon chopped fresh cilantro
1 large cucumber, seeded and diced
1/2 pound cooked small shrimp
4 ounces imitation crabmeat, chopped
1 green bell pepper, chopped (optional)
1 avocado - peeled, pitted, and diced
1 tomato, diced

Preparation

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.