Chunky Gazpacho with Shrimp

3 ripe tomatoes, diced
1 small cucumber, diced
1/2 onion, diced
2 cloves garlic, diced
handful of basil, torn into small pieces
three-inch-thick slice of day-old baguette, cut into pieces
salt
pepper
ice cube
3 tbsp olive oil
1 tbsp hot sauce

In a bowl, combine tomatoes, cucumber, onion, garlic, basil, bread, salt, and pepper. Pour half of the mixture along with an ice cube into a blender and purée until smooth. Pour puree back into the bowl, and add olive oil and hot sauce. Stir it all together. Chill in refrigerator until very cold, at least 30 minutes.

When ready to serve, pour gazpacho into three bowls. Place seven jumbo shrimp (or as many as desired) into each bowl for dipping, and garnish with additional torn basil. Serves 3 large bowls. Another great way to make use of August's tomato bounty.