Gazpacho with Shrimp

Gazpacho with Roasted Shrimp Garnish
Servings: 6

1 hothouse cucumber, halved and seeded (not peeled)
1 large yellow bell pepper, cored and seeded
1 large orange bell pepper, cored and seeded
4 plum tomatoes
1 medium red onion
3 garlic cloves, finely minced
3 C tomato juice
1⁄4 C The Well Dressed Olive Zinfandel Wine Vinegar
2 tsp The Well Dressed Olive Sherry Reserva Wine Vinegar
1⁄3 C The Well Dressed Olive Harissa EV Olive Oil
1⁄2 tbsp sea salt
1 tsp black pepper, freshly ground

Preheat oven to 400. Roughly chop the cucumbers, bell peppers, tomatoes and red onion into 1- inch cubes. Put each vegetable separately in food processor bowl fitted with a steel blade and pulse until coarsely chopped. Pulse only to avoid pulverizing.

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegars, olive oil, salt and pepper. Mix well to combine. Correct for seasoning. Chill several hours before serving. (Overnight is better to develop the flavors.)