Chunky Shrimp Gazpacho

Ingredients

• 1 medium size bell pepper green
• 1 teaspoon herbes de provence or dried
• 42 ounce no-salt-added tomatoes diced canned
• 3 tablespoons picante sauce 
• 0.5 medium size purple onion 
• 1 pound shrimp fresh deveined peeled
• 3 cups water 
• 1 small baby squash yellow

Equipment

• bowl
• sauce pan

Directions

1. Bring 3 cups water to a boil in a medium saucepan.
2. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink.
3. Drain and rinse under cold water.
4. While shrimp cook, chop onion, squash, and pepper; place in a large bowl.
5. Add cooked shrimp, tomatoes, herbs, and picante sauce to vegetable mixture, stirring well. Cover and chill at least 10 minutes.