Chilled Summer Gazpacho

• 8 large vine-ripe tomatoes (washed and quartered)
• 1 large cucumber (washed and seeded- peeling is optional)
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 1 jalapeno pepper (diced)
• 1/2 red onion (diced)
• 3 cloves garlic (smashed)
• 1 bunches basil (leaves only)
• 1 bunch cilantro (leaves only)
• salt and pepper
• 1 tablespoon ground cumin
• 1/8 cup sherry vinegar
• 1/4 cup extra virgin olive oil
• 1/4 loaf of white bread (crust remove and diced)
• 5 shakes of tabasco
• 2 limes (juiced)
• 1 cup piquillos pepper
• 2 tablespoon chili sambal
• 2 jalepeno peppers (skin only)
• 2 cloves garlic
• 1 tablespoon cumin ground
• 1 tablespoon coriander ground
• ½ cup grapeseed oil
• 2 tablespoon lemon juice
• 1 tablespoon salt
• 1 tablespoon salt
• 6 jumbo wild american white shrimp

1. Combine the above ingredients in a large bowl and marinate in the refrigerator over night. Puree the ingredients the next day in a Robocop or blender. Finish the seasoning to your taste with salt, pepper, Tabasco, or lime. Serve the soup chilled in a bowl with a drizzle of good olive oil.
2. Puree everything except the oil and shrimp. When mixed well, slowly drizzle the oil in and season with salt. Marinate the shrimp in the harissa overnight. Grill the shrimp for a couple of minutes on both sides and served diced in a bowl of the Gazpacho.