Smokey California Avocado, Shrimp, and White Bean Gazpacho

Ingredients

 * 2 ¾ Pounds tomatoes
 * 1 ½ Cups diced, peeled, and seeded cucumber (for Kirby and hot house cucumbers, it is not necessary to peel cucumbers.)
 * 1 Cup diced red onion
 * 2 small shallots
 * 1 ½ Cups canned tomato juice
 * 1/3 Cups extra virgin olive oil
 * 2 ½ Tbsp sherry wine vinegar
 * 2 Tbsp finely chopped chipotle pepper in adobo sauce or to taste
 * 1 Cup cooked rock Shrimp, very coarsely chopped
 * 11/16 Cups cooked cannellini beans
 * 1 California avocado, about 8 ounces, cut in small dice
 * ½ Tbsp salt, or to taste
 * Tortilla chips as needed for garnish
 * Chopped cilantro as needed for garnish

Directions
Peel tomatoes by dipping them in boiling water for about 30 seconds; slip skins off.

Cut tomatoes in half horizontally.

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

Cut each tomato half in two.

In a food processor, in batches if necessary, puree tomato, cucumber, red onion, and shallot.

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

Stir in Shrimp, beans, avocado, and salt.

Chill at least 3 hours to marry flavors.

Serve cool but not icy.