Gazpacho With Grilled Shrimp

Ingredients

• 1 cup crustless white bread
• cubed
• 1 12 lbs ripe tomatoes
• chopped
• 34 cup sweet onion
• chopped
• 12 cup sweet green pepper
• chopped
• 2 small garlic cloves
• smashed
• 1 cucumber
• peeled and chopped (4-inch long piece)
• 13 cup extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 tablespoon white wine vinegar
• 1 teaspoon salt
• 34 teaspoon granulated sugar
• 8 jumbo shrimp (unpeeled)
• 1 teaspoon extra-virgin olive oil (approximately)
• 14 teaspoon salt

Instructions

1. Sprinkle cubed bread with 3 tablespoons water; gently squeeze out excess moisture.
2. In blender in batches, blend bread, tomatoes, onion, green pepper, garlic, cucumber, oil, sherry vinegar, white wine vinegar, salt, sugar and 3/4 cup cold warer until smooth.
3. Strain through fine sieve into large bowl, pressing and discsarding solids.
4. Cover and chill for 1 hour or up to 24 hours.
5. GRILLED SHRIMP: Meanwhile, thread shrimp onto soaked wooden or metal skewers.
6. Brush with oil; sprinkle with salt.
7. Place on greased grill over medium-high heat; close lid and grill, turning once, until pink, about 5 minutes.
8. Divide soup among 4 bowls; drizzle with more olive oil, if desired.
9. Serve with shrimp.