Gazpacho with Lemon-Garlic Shrimp

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 28 ounce canned tomatoes drained canned
• 1.5 cups cucumber english divided sliced
• 1 teaspoon garlic fresh minced
• 3  garlic clove 
• 10 ounce grape tomatoes divided
• 0.6 teaspoon kosher salt divided
• 1 tablespoon juice of lemon fresh
• 3 tablespoons olive oil extra virgin extra-virgin divided
• 1 cup bell pepper diced red divided
• 2 tablespoons sherry vinegar 
• 8 ounces shrimp deveined peeled
• 0.8 cup onion diced sweet divided

Equipment

• food processor
• bowl
• frying pan

Directions

1. Cut 8 grape tomatoes into quarters.
2. Combine quartered tomatoes, 1/4 cup cucumber, 1/4 cup bell pepper, and 1/4 cup onion in a small bowl; set aside.
3. 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.
4. Combine remaining 1 tablespoon oil, juice, minced garlic, remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, and shrimp in a medium bowl.
5. Heat a large nonstick skillet over medium-high heat.
6. Add shrimp mixture to pan; cook 3 minutes or until done, stirring occasionally.
7. Place about 1 cup soup into each of 4 bowls. Top each serving with 5 shrimp and 1/4 cup cucumber mixture.