Shrimp Gazpacho

• 1 tablespoon olive oil
• 1 pound medium shrimp, peeled and deveined, tails removed (see note below)
• Coarse salt and fresh ground pepper
• 6 plum tomatoes, chopped (about 3 cups)
• 1/2 small red onion, chopped
• 2 garlic cloves, chopped
• 1/2 cucumber, peeled and chopped
• 1/2 cup finely chopped jarred roasted bell peppers (we used both red and yellow peppers)
• 1 1/2 cups tomato juice
• 2 tablespoons red-wine vinegar

1. In a large nonstick skillet, heat the oil over high heat, swirling to coat the bottom of the pan.
2. Season the shrimp with salt and pepper.
3. Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes.
4. Transfer to a plate; repeat with the remaining shrimp (reduce the heat if browning too quickly).
5. In a food processor, combine the tomatoes, onion, garlic, cucumber, and half the roasted peppers; process until combined.
6. Add the tomato juice and vinegar; process until smooth.
7. Season with salt and pepper.
8. To serve, divide the tomato mixture among the bowls; top with the shrimp and the remaining roasted peppers.
9. Peel the shrimp and remove the tail.
10. Make a shallow incision down the middle of the back with a sharp knife; scrape (or pull) out the dark vein.

olive oil, shrimp, salt, tomatoes, red onion, garlic, cucumber, bell peppers, tomato juice, redwine vinegar

Taken from www.epicurious.com/recipes/food/views/shrimp-gazpacho-383219 (may not work)