Cold soup is so enjoyable on a hot summer evening. Gazpacho is the perfect soup, especially if you are growing your own tomatoes. Add some fresh shrimp, and you have made a perfect light meal for the family. 
Yield 4 servings
1½ lbs. ripe tomatoes
Tomato juice
1 cup cucumber, peeled, seeded and chopped
½ cup chopped red bell pepper
½ cup chopped red onion
1 jalapeño, seeded and minced
1 garlic clove, minced
¼ cup olive oil
½ lime, juiced
½ lemon, juice
1 tsp Worcestershire sauce
½ tsp ground cumin
1 tsp salt
¼ tsp pepper
Basil, chiffonade
12 shrimp, cooked
Fill a large pot half full with water and bring to a boil. Fill a large bowl with ice and cold water. 
Using a knife, make an X on the bottom of each tomato. Drop the tomatoes into the boiling water for 15 seconds. Remove and transfer to the ice bath and allow to cool for 1 minute. Peel, core, and seed the tomatoes. When seeding, place the seeds and pulp into a fine-mesh strainer and set it over a large glass measuring cup to catch the juices. Press the tomato pulp so that all the juices run into the measuring cup. Add tomato juice to the measuring cup to equal 1 cup of liquid.
Pour the tomato liquid into a large bowl and add the cucumber, bell pepper, red onion, jalapeño, garlic, olive oil, lime juice, lemon juice, Worcestershire, cumin, salt and pepper, and stir to combine. 
Transfer 1½ cups of the mixture to a blender and puree on high speed for 20 seconds. Return the puree to the bowl and stir to combine the gazpacho. Cover and chill for at least 2 hours. 
Season the gazpacho to taste and ladle into bowls and garnish each bowl with 3 shrimp and basil.
Just Salt It, and enjoy!