1 1/2 pounds 14 - 16 count shrimp, peeled and cleaned
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
2 Tbsp chopped fresh cilantro
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lime juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
Minced chipotle Peppers to taste
1 teaspoon Worcestershire sauce
4 cups tomato juice
Sour Cream for garnish
Sliced Avacado for garnish
Combine all soup ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Season shrimp with a bit of salt and toss with a few splashes of olive oil. Skewar or place shrimp in a grill basket. Grill on high heat till just done, about 90 seconds a side.
Spoon soup into small bowls, top with 4 or 5 shrimp in each bowl. Try not to submerge them.
Serve with sliced avocado and sour cream for garnish