Smoky California Avocado, Shrimp, and White Bean Gazpacho

Ingredients

• tomatoes

  peeled
  11 Pounds
• cucumbers

  peeled, seeded, and diced. (For Kirby or hot house cucumbers, it is not necessary to peel cucumbers)
  2 Pounds
• and 8 ounces red onions

  diced
  1 Pound
• shallots
  8 oz
• canned tomato juice
  1 ½ quarts
• extra virgin olive oil
  1 ½ Cups
• sherry wine vinegar
  11/16 Cups
• or to taste finely chopped chipotle peppers in adobo sauce
  ½ Cup
• cooked rock Shrimp

  very coarsely chopped
  2 Pounds
• cooked cannellini beans
  1 Pound
• California avoacdos

  cut in small dice
  3 unit
• or to taste

  salt
  2 Tbsp
• Tortilla chips

  as needed for garnish
  1 unit
• Chopped cilantro

  as needed for garnish
  1 unit