Yellow Tomato Gazpacho With Shrimp

By Sunset
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3 pounds ripe yellow tomatoes (about 6), rinsed, cored, and cut into chunks

2/3 cup tomato juice

3 tablespoons red wine vinegar

3 tablespoons lemon juice

2 teaspoons Worcestershire

1 teaspoon hot sauce

1 cup diced red bell pepper

1/3 cup peeled, seeded, diced cucumber

1 clove garlic, minced

1 1/2 tablespoons chopped fresh cilantro

1/2 pound (70 to 90 per lb.) shelled cooked rock shrimp or tiny shrimp

Salt and pepper

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