Gazpacho with Grilled Shrimp

6-8 servings
2 Lbs assorted tomatoes
2 scallions,sliced
1 red pepper, diced
1 yellow pepper, diced
2 cucumbers,coarsley chopped
1 jalepeno, chopped fine
¼ cup fresh cilantro,chopped
salt ,pepper
sherry vinegar
½ Lb grilled shrimp
croutons for garnish

Begin by seeding tomatoes.
In your food processor puree the tomatoes
leaving some texture.
Continue with processing the vegetables, leaving the
vegetables with texture.
Combine the tomatoes and vegetables in a large bowl,and add the
jalapeno and chopped cilantro.
Season with salt and pepper and add the sherry vinegar to taste.
Add the sugar,about 1-2 tsps
Chill the soup for about 1 hour or even overnight.

Lightly grill the shrimp with olive oil and salt and pepper.
Place on top of the ladled gazpacho along with the croutons.
Drizzle with extra virgin olive oil.