Chilled Tomato Soup with Shrimp Leah Holzel   From Every Day with Rachael Ray May 2007 FOUR SERVINGS Prep Time: 15 min (plus chilling) Cook Time: 10 min 16 large shrimp (about 3/4 pound) — peeled, deveined and halved lengthwise Salt and pepper 3 tablespoons butter 1 English cucumber, seeded and chopped 2 cloves garlic, chopped Grated peel of 1/2 lemon One 14.5-ounce can fire-roasted tomatoes Crusty bread, for serving 1. Season the shrimp with salt and pepper. In a large skillet, melt the butter over medium heat. Add the shrimp and cook, turning once, until opaque, about 45 seconds per side. Using a slotted spoon, transfer the shrimp to a plate. Add the cucumber, garlic and lemon peel to the skillet and cook, stirring occasionally, until the cucumber is almost translucent, about 8 minutes. 2. Using a food processor, puree the cucumber mixture, tomatoes with their juice and 1/2 cup water until smooth. Transfer to a large container and season with salt and pepper. Refrigerate the soup and shrimp separately for 1 hour. To serve, divide the soup among 4 bowls and float 4 shrimp in each. Pass bread around for dunking.

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