Serves 4
| 2 | pints cherry tomatoes, halved |
| 2 | red bell peppers, cored, seeded, and cut into strips |
| 1 | English cucumber, peeled, seeded, and chopped |
| ½ | small red onion, chopped |
| 1 | clove garlic, finely chopped |
| 2 | slices Italian-style bread, torn into ¼-inch pieces |
| 10 | cooked shrimp and vegetable skewers |
| 1 | teaspoon salt |
| Black pepper, to taste | |
| 6 | tablespoons olive oil |
| 1 | tablespoon sherry vinegar |
| 1 | small bunch chives, finely chopped |
1. In a bowl combine cherry tomatoes, bell peppers, cucumber, red onion, garlic, and bread.
2. Remove shrimp and vegetables from skewers. Separate the shrimp and transfer to a bowl; refrigerate. Add the vegetables to the tomato mixture with the salt and black pepper. Cover and set aside at room temperature for 1 hour.
3. Working in 2 batches, in a blender, puree the vegetables with 3 tablespoons of the olive oil in each batch. Combine both batches in a large bowl and add sherry vinegar. Taste for seasoning and add more salt and pepper, if you like. At this point you can work the mixture through a fine mesh strainer for a thinner, more refined soup, or leave it as is for a chunkier, more rustic version.
4. Divide the gazpacho among 4 bowls, and garnish with shrimp and chives. Sydney Oland