Instructions: Dip the tomatoes briefly in boiling water to loosen the skins, then in an ice-water bath. Peel, cut in half, remove and discard the seeds, and dice.

Finely dice approximately 1/2 cup of the tomato, peppers, and cucumbers, and 1/4 cup of the onions to reserve for garnish. Place the remaining vegetables along with the remaining gazpacho ingredients in the bowl of a food processor fitted with a steel blade. Process until smooth. Place in a covered container and refrigerate 45 minutes to an hour before serving.

While the soup is chilling, make the garnish by sauteing the shrimp and garlic in olive oil for 2 minutes. Remove the shrimp from the pan and cool.

Ladle the soup into the chilled bowls. Garnish each bowl with the reserved diced vegetables, the sherry, the hot chili oil, and the seared shrimp. Serve immediately

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