If you didn’t purchase already peeled and deveined shrimp, then this is the time to peel and devein. This step will add an additional 20 minutes prep time but will save you money.

Bring water, vinegar and spice to a boil over medium heat.  Stir in shrimp and cover. Steam for 2-3 minutes or until shrimp turn pink.  Keep an eye on it and don't overcook.

Roughly chop tomatoes and puree in food processor or blender to desired consistency. I like to leave a little chunky. Pour into a large bowl. Depending on the size of your food processor you may have to do this in 2 steps.

Cut ends off the cucumber and discard. Cut about a 2-inch piece of cucumber that you will dice for the garnish. Roughly chop the remainder of the cucumber. Do the same with the yellow pepper (discarding seeds) and red onion, reserving a little for toppings (about a 1/4 of each) and rough chopping the rest of the vegetables.  Add to the food processor.

Cut the root end off the jalapeno, slice in half and remove seeds. You can remove the membrane as well if you want to reduce heat. Rough chop and add to the food processor.

Peel garlic and roughly chop, add to food processor.

Clean cilantro and rough chop, put in small bowl for garnish.

Add extra virgin olive oil, vinegar, salt, cumin and sugar (only if the tomatoes need a flavor boost) and squeeze of lemon to the food processor. Depending on the size of your food processor or blender you may need to do in cycles. Pulse until your desired consistency, see picture in post. I like to leave a little chunky.

Pour vegetable mixture into tomato puree, then add vegetable juice.

Ladle Gazpacho in bowls, pour a little extra virgin olive oil and sherry vinegar in each bowl. Serve shrimp and garnishes in small bowls for diners to add themselves. Garnishes include shrimp, diced cucumber, yellow pepper, red onion, lemon wedges, Greek yogurt and cilantro.