Ingredients

For the Gazpacho:
1/2 cup torn crust-less white bread
1 cup cold water
3 cups coarsely chopped ripe heirloom tomatoes
1 cucumber, peeled, seeded and chopped
1/2 cup chopped, cooked, peeled red beets
1 clove garlic, minced
2 teaspoons extra virgin olive oil
Red wine vinegar to taste
Pinch cayenne pepper
Salt and fresh-cracked pepper to taste

For the Tapenade:
5 grilled medium shrimp, peeled and tossed in olive oil
1 ripe avocado, coarsely chopped
1 tablespoon cilantro, minced
Juice of 1 lime
2 tablespoon red onion, minced

For the Gazpacho: Soak the bread in 1/2 cup water. Combine tomatoes, cucumber, beets, garlic, bread and remaining water in a blender and puree until smooth. Strain through a medium mesh sieve. Whisk in extra virgin olive oil, vinegar, cayenne, salt and pepper. Chill until ready to serve.

Directions

For the Tapenade: Coarsely chop shrimp. Combine with remaining tapenade ingredients. Toss to coat. Top gazpacho with tapenade and a dollop of sour cream if desired.