For Your Health: Spicy Gazpacho with Shrimp

Spicy Gazpacho with Shrimp
Serving size 4
2 lbs. very ripe heirloom tomatoes, cored and diced
1 slice stale white bread, torn into pieces
1 clove garlic
1/3 cup olive oil
3 tablespoons Sherry vinegar or red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 large English cucumber, peeled, seeded and diced
1 red bell pepper, seeded and diced
2 scallions, greens and whites, thinly sliced, plus more for garnish
1/2 lb. small (35-40 ct.) cooked shrimp, tails removed, diced
15 minutes / Start to Finish: 20 minutes
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Place tomatoes, bread and garlic in the bowl of a food processor and puree until smooth. Add olive oil, vinegar, salt and pepper and pulse to incorporate. Transfer to a bowl and stir in cucumber, pepper, scallions and shrimp. Divide among 4 bowls and garnish with scallions.
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