Name: Heirloom Gazpacho
Yield: Makes 4 servings (serving size: 1 1/4 cups soup and 3 shrimp)
Ingredients: 2 pounds heirloom tomatoes, coarsely chopped; 1 teaspoon chopped garlic; 1/2 teaspoon sugar; 1 tablespoon sherry vinegar; 1 tablespoon extra-virgin olive oil; 1 cup water; 1/4 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 1 cup finely chopped yellow and orange bell pepper; 1/4 cup chopped fresh basil; 1/2 pound cooked peeled and deveined large shrimp, coarsely chopped (about 12 shrimp)

Pulse first 6 ingredients (through water) in a food processor until finely chopped but not smooth. Stir in salt, black pepper, and bell pepper. Ladle into 4 bowls; top with basil and shrimp.

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Heirloom Gazpacho

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