Smoky California Avocado, Shrimp, and White Bean Gazpacho

Ingredients

 * 11 Pounds tomatoes, peeled
 * 2 Pounds cucumbers, peeled, seeded, and diced. (For Kirby or hot house cucumbers, it is not necessary to peel cucumbers)
 * 1 Pound and 8 ounces red onions, diced
 * 8 oz shallots
 * 1 ½ quarts canned tomato juice
 * 1 ½ Cups extra virgin olive oil
 * 11/16 Cups sherry wine vinegar
 * ½ Cup or to taste finely chopped chipotle peppers in adobo sauce
 * 2 Pounds cooked rock shrimp, very coarsely chopped
 * 1 Pound cooked cannellini beans
 * 3 California avoacdos, cut in small dice
 * 2 Tbsp or to taste, salt
 * Tortilla chips, as needed for garnish
 * Chopped cilantro, as needed for garnish

Directions
Cut tomatoes in half horizontally.

Over a bowl lined with a sieve, seed tomatoes, catching and reserving juice.

Cut each tomato half in two.

Puree tomato, cucumber, red onion, and shallot.

Stir in reserved fresh tomato juice, canned juice, oil, vinegar, and chipotle.

Stir in shrimp, beans, and avocado.

Stir in salt;chill 3 hours to marry flavors.

Per Order:

Ladle 1-1/2 cups into a serving bowl.

Garnish with tortilla chips and cilantro.