Allen's Gazpacho

All veggies finely chopped except tomatoes
1 cup chopped celery
1 cup chopped cucumber
1 cup chopped scallions/green onions/Mexican onion
3 cloves minced garlic or 1 tbsp Riley’s Granulated Garlic
2 cups tomatoes
5 cups low sodium V-8 juice
1/2 tsp Riley’s Cafe grind Black Pepper
1/2 tsp Riley’s Salt Free All Purpose Seasoning
1 tsp olive oil
1 tsp red wine vinegar
1/2 cup cilantro
1 lb. cooked, tail off shrimp (50-70) count/ lb cut in two pieces
1/4 cup Mexican limone or key lime juice (traditional lime is ok)

Makes 10 cups

For less veggies and more liquid mix all ingredients except shrimp, separate in half, placing 1 half in a food processor and puree. Add to other half of mixture and add shrimp.