Gazpacho With Lemon-Garlic Shrimp

• 1 (10-ounce) container grape tomatoes, divided
• 1 1/2 cups sliced English cucumber, divided
• 1 cup diced red bell pepper, divided
• 3/4 cup diced Vidalia or other sweet onion, divided
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons sherry vinegar
• 5/8 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3 garlic cloves
• 1 (28-ounce) can San Marzano tomatoes, drained
• 1 tablespoon fresh lemon juice
• 1 teaspoon minced fresh garlic
• 20 medium shrimp, peeled and deveined (about 8 ounces)

1. Cut 8 grape tomatoes into quarters. Combine quartered tomatoes, 1/4 cup cucumber, 1/4 cup bell pepper, and 1/4 cup onion in a small bowl; set aside.
2. Combine remaining grape tomatoes, remaining 1 1/4 cups cucumber, remaining 3/4 cup bell pepper, remaining 1/2 cup onion, 2 tablespoons oil, vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic cloves, and canned tomatoes in a food processor; pulse until almost smooth or until desired consistency. Refrigerate 25 minutes.
3. Combine remaining 1 tablespoon oil, juice, minced garlic, remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, and shrimp in a medium bowl. Heat a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 3 minutes or until done, stirring occasionally.
4. Place about 1 cup soup into each of 4 bowls. Top each serving with 5 shrimp and 1/4 cup cucumber mixture.
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grape tomatoes, cucumber, red bell pepper, vidalia, extravirgin olive oil, sherry vinegar, kosher salt, freshly ground black pepper, garlic, tomatoes, lemon juice, fresh garlic, shrimp

Taken from www.myrecipes.com/recipe/gazpacho-lemon-garlic-shrimp (may not work)