6 large tomatoes, cored, halved and seeded
1 medium onion, peeled and quartered
4 cloves of garlic, peeled
1 medium cucumber, peeled, seeded and cut into pieces (English cucumber, do not need to peel)
1 medium yellow sweet pepper, seeded and cut up
4 medium jalapeno or Serrano peppers, seeded and cut up
(used 2 of each; take caution handling the seeds)

2 (11.5 oz.) cans of vegetable juice (spicy or regular)
2 T. lemon juice (may use lime)
2 T. extra virgin olive oil
1 tsp. sugar (or squirt of agave)
1 avocado, peeled and cut into small chunks (see note)
1 lb shrimp, cooked and seasoned with Old Bay and lemon
chopped chives, for garnish
English cucumber cut into sticks, for stirs

-Heat oven to 425 degrees.
-Place tomatoes, cut side up, onions and garlic, on rimmed parchment paper lined baking sheet.
-Roast about 30 minutes, or until slightly charred.
-Peel off tomato skins.
-Place tomatoes in a food processor. Process until smooth. Transfer to large bowl.
-Place onion, garlic, cucumber, sweet pepper, and chile peppers in food processor. (Note: you can add avocado at the end to process slightly or just add in small chunks after processing.)
-Pulse until desired consistency.
-Add processed vegetables, juice, olive oil, sugar, 1/2 tsp. salt, and ½ tsp. black pepper to tomatoes. Adjust taste.
-Stir to combine. Cover; chill at least 4 hrs or up to 24 hrs.

Spoon into bowls and serve with one large shrimp and English cucumber stick. Sprinkle with chives.

Makes 8 servings

Chile Pepper Heat Guide:
Hot = 4 medium jalapeno chile peppers
Hotter= 4 medium serrano chiles peppers
Hottest= 2 medium habanero chile peppers

Buen Provecho!