Gazpacho with Shrimp - Ellie Krieger

Ingredients

• 2 scallions
• 1 English cucumber (about 1 pound), seeded and cut into chunks
• 1 large red or orange bell pepper, cored, seeded and cut into chunks
• ¼ teaspoon finely chopped garlic
• 1 quart low-sodium tomato juice
• 4 medium tomatoes (about 1 pound), diced
• 2 tablespoons extra-virgin olive oil
• 4 teaspoons red wine vinegar, or more to taste
• Salt and freshly ground black pepper to taste
• Hot sauce, to taste
• ½ pound cooked peeled shrimp, cut into ½-inch pieces