Ingredients

• 2 large tomatoes, cut into chunks
• 1 cucumber, peeled, seeded, and chopped (about 4 inches in size)
• 1/2 yellow, orange or red bell pepper, seeded and chopped
• 1 garlic clove, finely minced
• 1 teaspoon chardonnay vinegar
• 2 tablespoon extra-virgin olive oil, plus more for serving
• Coarse salt and ground pepper
• 1 teaspoon ground chipotle chili (optional)
• 6 large shrimp, steamed, sauteed or grilled - peeled

Instructions

1. In a blender, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegar, and oil and season with salt, pepper and chili. Pulse until mostly smooth.
2. Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Before serving, chop 4 shrimp into small pieces. Garnish soup with chopped shrimp, a drizzle of olive oil and add one shrimp on each bowl as a garnish.

Notes