3 cloves of garlic,  minced

1 cucumber, peeled and seeded,  cut into 1/4” dice

2 red bell peppers, diced

3 jalapeno peppers, diced

1 medium red onion, diced

5 ripe tomatoes, seeded and chopped

5 cups of tomato juice

1/2 Cup fresh lime juice

1/2 Cup olive oil

1 Tablespoon ground cumin

Salt & fresh ground pepper to taste

1 ripe avocado,  sliced

1 pound cooked shrimp or lump crabmeat

Make fresh breadcrumbs in the blender or food processor with good quality bread.   Do not use breadcrumbs from the canister purchased at the store. Combine bread crumbs and garlic and set aside.

Combine the cucumber, red bell pepper, jalapeno, onion and tomatoes in a large bowl.  Pour in the lime juice and tomato juice.  Stir well to combine.  

Add the breadcrumb mixture and the olive oil.  Stir.

Puree half the soup in the blender or food processor and then stir back into the half that has not been pureed.

 Season with cumin and salt and pepper.  Refrigerate until cold.  Just before serving, stir in the shrimp or crabmeat and top with the avocado.