Gazpacho with Shrimp

8 very ripe tomatos, cored and quartered
2 medium cucumbers, peeled and seeded
2 large celery stalks, cut into 1-inch pieces
1 medium bell pepper (red, green or yellow), cored, seeded and cut into 1-inch chunks
3 TBS of tomto paste
2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. cayenne pepper
1/4 cup olive oil
1 TBS. sherry wine vinager
2 cups tomato juice
1/2 pound grilled shrimp

1. In a large bowl, combine tomatoes, 1 1/2 cucembers, bell pepper, celery, tomato paste, salt, pepper, and cayenne. Pour over olive oil and vinegar, cover and refridgerate 6 to 8 hours, up to overnight, stirring occasionally.

2. Using a food processor fitted with a steel blade, process vegetables until they are minced, still retaining some texture. Return to bowl and pour in the tomato juice. Correct seasoning at this time, and chill until serving time.

3. When ready to serve, cut remaining half of cucumber into thin slices.

Presentation: Ladle the gazpacho into 6 soup bowls. Garnish with cucumber slices and top with shrimp.

Number of Servings: 8

Recipe submitted by SparkPeople user LANEEE.