Yellow Tomato Gazpacho with Shrimp

Ingredients

• 0.3 cup cucumber diced peeled seeded
• 1.5 tablespoons cilantro leaves fresh chopped
• 1 clove garlic minced
• 1 teaspoon hot sauce 
• 3 tablespoons juice of lemon 
• 1 cup bell pepper diced red
• 3 tablespoons red wine vinegar 
• 6 servings salt and pepper 
• 0.7 cup sacremento tomato juice 
• 2 teaspoons worcestershire 
• 3 pounds tomatoes yellow cored ripe rinsed cut into chunks 6

Equipment

• food processor
• bowl
• ladle
• blender

Directions

1. In a food processor or blender, coarsely pure tomatoes, a portion at a time.
2. Pour into a large bowl.
3. Stir in tomato juice, vinegar, lemon juice, Worcestershire, hot sauce, bell pepper, cucumber, garlic, and cilantro.
4. Serve soup at room temperature, or nest bowl in ice and stir often until cold, about 15 minutes. Ladle into wide bowls and add shrimp. Season to taste with salt and pepper.