|2||pints cherry tomatoes, halved|
|2||red bell peppers, cored, seeded, and cut into strips|
|1||English cucumber, peeled, seeded, and chopped|
|½||small red onion, chopped|
|1||clove garlic, finely chopped|
|2||slices Italian-style bread, torn into ¼-inch pieces|
|10||cooked shrimp and vegetable skewers|
|Black pepper, to taste|
|6||tablespoons olive oil|
|1||tablespoon sherry vinegar|
|1||small bunch chives, finely chopped|
1. In a bowl combine cherry tomatoes, bell peppers, cucumber, red onion, garlic, and bread.
2. Remove shrimp and vegetables from skewers. Separate the shrimp and transfer to a bowl; refrigerate. Add the vegetables to the tomato mixture with the salt and black pepper. Cover and set aside at room temperature for 1 hour.
3. Working in 2 batches, in a blender, puree the vegetables with 3 tablespoons of the olive oil in each batch. Combine both batches in a large bowl and add sherry vinegar. Taste for seasoning and add more salt and pepper, if you like. At this point you can work the mixture through a fine mesh strainer for a thinner, more refined soup, or leave it as is for a chunkier, more rustic version.
4. Divide the gazpacho among 4 bowls, and garnish with shrimp and chives. Sydney Oland