shrimp gazpacho... 35 minutes

 

the goods:

 

1 tablespoon olive oil

1 pound medium shrimp, peeled and deveined, tails removed

6 plum tomatoes, chopped

1/2 small red onion, chopped

2 garlic cloves, chopped

1/2 cucumber, chopped

1/2 cup finely chopped jarred roasted bell peppers

1 and 1/2 cups tomato juice

2 tablespoons red-wine vinegar

 

In a large nonstick skillet, heat the oil over high heat, swirling to coat the bottom of the pan. Season shrimp with salt and pepper. Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining shrimp.

In a food processor, combine the tomatoes, onion, garlic, cucumber, and half the roasted peppers; process until combined. Add the tomato juice and vinegar, process until smooth. Season with salt and pepper.

To serve, divide the tomato mixture among the bowls; top with shrimp and remaining roasted peppers.