Shrimp Gazpacho

Oh my dear sweet Lord, has it been a hot summer or what? When the temperature climbs so high, with the Dog Days of August still to go, I thought what better recipe than something cool, lite, and full of flavor.

One of my grandmother's favorite foods was shrimp, and if you think Bubba from "Forrest Gump" could rattle off different ways of preparing this multi-tasking seafood, you never heard my grandma.

So, long story short (I know, "To Late"), for your epicurean delight, my grandma's recipe for -

SHRIMP GAZPACHO

• 1 tablespoon extra virgin olive oil (e.v.o.o.)
• 1 lb medium shrimp (not as much of an oxymoron as jumbo shrimp, but still . . )
• Coarse salt and fresh ground pepper
• 6 plum tomatoes chopped (about 3 cups)
• 1/2 small red onion, chopped
• 2 cloves garlic, chopped
• 1/2 cucumber, peeled and chopped
• 1/2 cup finely chopped jarred roasted bell peppers (grandma liked using 1/4 cup red, and 1/4 cup yellow)
• 1 1/2 cups tomato juice
• 2 tablespoons red-wine vinegar

1. In a large, non-stick skillet, heat the oil over high heat, swirling to coat the bottom of the pan.
2. Season the shrimp with salt and pepper.
3. Add half the shrimp; cook until browned on both sides and opaque in the center (about 3 to 4 minutes total).
4. Transfer to a plate and repeat with the remaining shrimp (reduce the heat if they brown to quickly).
5. In a food processor, combine the tomatoes, onion, garlic, cucumber, and half the roasted peppers; process until combined.
6. Add the tomato juice and vinegar and process in the processor till smooth.
7. Season with a little salt and pepper.
8. To serve, chill the puree mixture for at least one hour, then divide among 4 bowls, top with the shrimp and the remaining roasted peppeprs.

As always, eat and enjoy.