Creamy Tomato Gazpacho With Shrimp

• 3 large tomatoes, chopped (about 1 1/2 pounds)
• 1 cup chopped peeled English cucumber
• 1 cup canned cannellini beans, drained and rinsed
• 1 cup tomato juice
• 1/4 cup chopped shallot
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 1 red bell pepper, chopped
• 1 large garlic clove
• 1/3 cup creme fraiche
• 1 bay leaf
• 1 lemon wedge
• 1/2 pound medium shrimp, peeled and deveined
• Garnish: chopped fresh chives

1. Place first 11 ingredients in a blender; process until smooth. Add creme fraiche; process until just combined. Pour mixture into a bowl; cover and chill at least 2 hours.
2. Meanwhile, heat a medium saucepan filled halfway with water over high heat; add bay leaf and lemon wedge, and bring to a boil. Add shrimp; boil 1 to 2 minutes or until shrimp are done. Drain shrimp, and let cool completely.
3. Divide gazpacho evenly among 4 soup bowls; top with cooled shrimp. Garnish, if desired.

tomatoes, cucumber, cannellini beans, tomato juice, shallot, lemon juice, kosher salt, freshly ground black pepper, ground red pepper, red bell pepper, garlic, crueme fraueeche, bay leaf, lemon, shrimp, fresh chives

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