Instructions:

Gazpacho with Shrimp

3 pounds (about 6) ripe tomatoes
1 slice white bread without crust in cubes
2/3 cup tomato juice
3 tablespoons balsamic vinegar
3 tablespoons lemon juice
2 teaspoons Worcestershire
1 teaspoon hot sauce
1 cup diced bell pepper
1/2 cup seeded, diced cucumber
2 cloves garlic, minced
2 tablespoons chopped cilantro
1/2 pound small cooked shrimp
Salt and pepper

In blender, coarsely puree tomatoes and bread, a portion at a time. Pour into large bowl.

Stir in remaining ingredients except shrimp.

Refrigerate until cold.

Serve in wide bowls. Add shrimp and extra cilantro.