Gazpacho with Grilled Lime Shrimp

It is interesting how we develop opinions about things both good and bad. Gazpacho has never been on my list of favorites and the only reason I can think of is 12th grade gourmet cooking class. That was the year that the Home Ec department (OK.. so I was in High School when it was still called Home Ec!) ran a cooking competition. I love a good competition especially one where I think I have a good chance to win. For this entry I created this amazing layered meringue baked to perfection and layered with lime curd and lemon curd and finished off in the middle with a mix of berries and scented cream. It was stunning if I do say so myself.
It came in second. Ron won with his Gazpacho! I have had an aversion to Gazpacho ever since.
So here, years later I am playing with Gazpacho and… newsflash.. absolutely love it. Cold, crisp and refreshing it is the perfect lunch soup or starter to a great meal. Use the freshest ripest tomatoes you can find, perfect for the plenty of summer just around the corner. I have paired it here with a tail on shrimp soaked in lime and cilantro.

INGREDIENTS

1 large cucumber, peeled and diced
6 large tomatoes peeled and diced
1 large red or yellow bell pepper, seeded and diced
3 stalks celery chopped
1 large sweet onion finely chopped
2 cloves  garlic, diced
1/2 cup cider vinegar
3 cups vegetable juice like V8
1/2 cup parsley, finely chopped
1/4 cup cilantro, fresh, chopped
1/4 cup lime juice
2 teaspoons Tabasco sauce

DIRECTIONS

 In a large pot boil 2 quarts of water. Place the tomatoes into the water one at a time removing them as soon as the skin has popped (less than a min)