Oyster Gazpacho

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2 tablespoons finely minced red onion

1 1/2 cups Clamato juice (purchased tomato juice and clam broth blend)

1 tablespoon extra-virgin olive oil

1 tablespoon finely minced flat leaf parsley

2 to 3 teaspoons fresh lemon juice

Freshly ground black pepper

A few drops of Tabasco or other hot sauce

24 small oysters shucked, liquid reserved

About 1/4 cup fresh breadcrumbs sauteed in butter and cooled, optional

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