Recipe for cooking gazpacho with shrimp

Recipes from Mexico :: Mexican Soups and Stews

3 lbs. (about 6) ripe tomatoes
1 slice white bread without crust in cubes
2/3 c. tomato juice
3 Tbsp. balsamic vinegar
3 Tbsp. lemon juice
2 tsp. Worcestershire
1 tsp. hot sauce
1 c. diced bell pepper
1/2 c. seeded, diced cucumber
2 cloves garlic, minced
2 Tbsp. 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.