Shrimp Gazpacho

Ingredients

• 6 cups spicy hot V8 juice
• 2 cups cold water
• 1/2 cup lime juice
• 1/2 cup minced fresh cilantro
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon hot pepper sauce
• 1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed
• 1 medium cucumber, seeded and diced
• 2 medium tomatoes, seeded and chopped
• 2 medium ripe avocados, peeled and chopped