Marsha's Shrimp Gazpacho...

I love walking into Marsha's kitchen, because when I do she hands me something wonderful - a slice from one of the first ripe Early Girl tomatoes, bruschetta with an olive tapenade, a squash blossom stuffed with artichokes and parmesan, or sometimes just a glass of wine. Whatever she has waiting, it is always exactly what I was wanting. She has a knack for knowing what I am craving before I can even put a name to it.

Last night when I came into her kitchen, probably at breakneck speed chasing Aidan, she had bowls of chilled shrimp gazpacho waiting. It was filled with all of the flavors of the garden - zucchini, carrots, peppers, tomatoes, onions, and topped with shrimp. It was cool and flavorful and so refreshing after a hot summer day. As always, it was the perfect thing I didn't know I wanted. But she did.

Here is her recipe so you can make it yourself and surprise someone else who didn't know they needed Shrimp Gazpacho either, but will be so grateful that you knew.

Marsha's Shrimp Gazpacho

(Makes 4 servings)

1/2 small white or red onion

2-3 medium tomatoes

1 small cucumber

1/2 red or yellow bell pepper

1 small yellow or green zucchini

1 large stock of celery

1 large carrot

Handful finely chopped cilantro

Juice squeezed from 2 limes

5 drops of hot sauce

1/2 avocado (cubed)

1 dozen small cooked frozen shrimp

Chop all of the vegetables into small cubes. Mix together in a big bowl, adding the lime juice and hot sauce and half of the cilantro. Let refrigerate a few hours before serving to allow the flavors to meld. Add the shrimp, avocado and the rest of the cilantro right before serving. You can leave the shrimp frozen when you add to the gazpacho, to keep the rest of the soup very cold.

Optional:

If you have a fresh corn, you can add a handful of cut kernels too. Also, to spice it up a little more, add a few tablespoons of canned green chiles. Jicama is good too!