Chilled Tomato Gazpacho with Cumin Shrimp

• While shrimp chill, trim and quarter tomatoes. • Trim and cut cucumbers crosswise into 2-inch-thick rounds; finely dice a few pieces until you have 2 TBSP (4 TBSP for 4 servings). Place diced cucumber in a small bowl and refrigerate until ready to serve. • Halve, core, and quarter green pepper lengthwise (remove ribs and seeds for less heat). • Trim scallions; thinly slice greens and leave whites whole. • Tear bread into 1-inch pieces.

• Place tomatoes, cucumber rounds, green pepper, scallion whites, and bread in a blender (or food processor). • Add stock concentrates, garlic powder, remaining cumin, 3 TBSP olive oil, 1 TBSP vinegar (be sure to measure), 1⁄2 tsp salt, and pepper (for 4 servings, use 6 TBSP olive oil, 2 TBSP vinegar, and 3⁄4 tsp salt). (Reserve remaining vinegar for another use.) • Blend, scraping down the sides as needed, until mostly smooth and no large pieces remain, 60-90 seconds.

• Transfer gazpacho to bowl used for shrimp. Tightly cover with plastic wrap and place in the refrigerator to chill for at least 10 minutes. TIP: If you have time, let gazpacho, shrimp, diced cucumber, and scallion greens chill for up to 2 hours in the refrigerator.

• Halve and toast ciabatta. Spread cut sides with softened butter; season with salt and pepper. • Halve each piece on a diagonal.