PREP TIME: 20 mins

COOK TIME: 5 mins



Fresh GourmetŪ Organic Seasoned Premium Croutons, or any other flavor
2 lbs vine-ripened large tomatoes (about 5), chopped
1 red bell pepper, chopped (about 1 cup)
1/2 cup peeled, seeded and finely chopped cucumber
1/4 cup finely chopped red onion
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/2 tsp ground cumin
1 fresh jalapeno chili, chopped fine (wear rubber gloves)
1/2 lb vine-ripened cherry tomatoes, quartered
2 tbsp red wine vinegar, or to taste
1/2 lb small to medium shrimp, shelled and if desired, deveined
1/4 to 1/2 cup ice water for thinning gazpacho

In a blender or food processor puree half of large tomatoes, 1/2 cup bell pepper, 1/4 cup cucumber, 2 tbsp onion, garlic paste, cumin and jalapeno.

Transfer puree to a bowl and stir in cherry tomatoes with remaining chopped large tomatoes, bell pepper, cucumber and onion. Stir in vinegar and salt and pepper to taste. (Chill gazpacho, covered, at least 3 hours up to 1 day).

In a saucepan of generously salted boiling water boil shrimp 30 seconds, or until just cooked through. Transfer shrimp with a slotted spoon to a bowl and cool. (Shrimp may be cooked 1 day ahead and chilled, covered.) Chop shrimp and stir into gazpacho.

Before serving, think gazpacho with ice water and top with Fresh GourmetŪ Organic Seasoned Croutons or any other flavor, and garnish.