This Spanish soup is traditionally made by adding olive oil to the vegetable puree; we left out the oil and used only a small amount to cook the shrimp.
- 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 small red onion, chopped
- 2 garlic cloves, chopped
- 1/2 cucumber, peeled and chopped
- 1/2 cup finely chopped, jarred roasted bell peppers (we used both red and yellow peppers)
- 1 1/2 cups tomato juice
- 2 tablespoons red-wine vinegar
In a large nonstick skillet, heat oil over high heat, swirling to coat bottom of 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, cucumber, and half the roasted 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 roasted peppers.