Shrimp Gazpacho

1 Tablespoon olive oil
1 Pound medium shrimp, peeled and deveined, tails removed
Coarse salt and ground pepper
6 Plum tomatoes, chopped ( about 3 cups)
1/2 Red Onion, chopped
2 Garlic cloves, chopped
1/2 Cucumber, peeled and chopped
1/2 Cup finely chopped red peppers and yellow peppers
1 1/2 Cup tomato juice
2 Tablespoons red-wine vinegar

In a large non-stick skillet, heat oil over high heat, swirling to coat bottom of the pan. Season shrimp with salt and pepper. Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining shrimp( reduce heat if browning too quickly).
In a food processor, combine tomatoes, onion, garlic and of the peppers; process until combined. Add tomato juice and vinegar; process until smooth. Season with salt and pepper.
To serve, divide tomato mixture among bowls; top with shrimp and remaining pepper.
Garnish with Parsley!

Gazpacho is a cold vegetable soup with a lot of potential!!