Gazpacho with Shrimp and Avocado

1 quart Clamato juice
1 cup tomato juice
1/2 cup peeled cucumber, diced
1/3 cup thinly sliced green onions
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 tablespoon granulated sugar
1 tablespoon dill
1 crushed garlic clove
1 avocado
1/2 teaspoon Tabasco sauce
1/4 to 1/2 pound small shrimp, soaked in lemon juice
    for about 1/2 hour
Salt and pepper

Mix all ingredients except salt and pepper, adjusting seasonings to your liking. Cover and put into refrigerator for one day before serving.

Salt and pepper to taste.