Gazpacho (Chilled Veggie Soup) with Lemon-Parsley Shrimp Salad Toasts

Directions

1. Wash and dry all fresh produce.
2. If using frozen shrimp, thaw and pat dry, then set aside.
3. Cube the bread and place in a bowl with the cucumber slices.
4. Dice the bell pepper and tomatoes; add them to the bread and cucumber.
5. Mince the garlic and add it to a bowl with broth, olive oil, vinegar, and the seasonings; stir to form the soup base.
6. Working in batches, blend the soup until semi-smooth, then refrigerate to chill.
7. Roast the shrimp under the broiler until opaque, about 3–4 minutes, flipping once; remove and, on the same sheet, toast additional bread slices for 1–2 minutes.
8. In a separate bowl, mix capers with mayonnaise, crushed red pepper, lemon juice, and minced parsley. Chop the cooked shrimp and fold into the lemon-mayo mixture. Spoon onto the toasts and serve with the gazpacho poured alongside.