Ingredients

• 96 ounces Tomato Juice
• 8 peeled and seeded cucucumbers
• 1 diced red onion
• 4 diced red peppers
• 5 Cloves of chopped Garlic
• 8-16 peeled and seeded ripe tomatoes (depending on the size)
• 2 pounds peeled and deveined shrimp
• 1 teaspoon crushed red chili flakes
• The juice of 2 lemons
• ½ cup Extra virgin olive oil
• 1 loaf of Brioche
• Sea salt and Cracked Black Pepper to taste

Method

• Dice ½ of the cucumber and place in a large bowl
• Place the other half of the cucumbers in a blender with some tomato juice and blend until smooth. Once the mixture is smooth, add it into the bowl with the diced cucumbers.
• Place the tomatoes and garlic in the blender with some tomato juice and blend until smooth.
• Once the mixture is smooth, add it into the bowl with the diced cucumbers.
• Add to your mixture, the remaining tomato juice, diced peppers, diced onions, lemon juice, olive oil, salt and pepper and refrigerate.
• Take the Brioche and dice the bread.
• Place on a cookie tray and sprinkle a little olive oil on the bread, s&p and bake in a 375 degree oven until golden brown.
• Lay the shrimp on a platter and season with salt, pepper and crushed red chili flakes.

Ready to sizzle!

• Saute the shrimp in a hot saute pan until golden brown.
• Let the Shrimp cool and then chop them into smaller pieces.

Serve the Gazpacho with a few pieces of shrimp and some of the Brioche croutons.
Try to use some of the spicy oil from the shrimp in each bowl of soup.