Summer Gazpacho from Roí Restaurant at the Hillsboro Beach Resort

Ingredients

• 3 ounce Melon (cantaloupe, watermelon or honeydew), cubed
• 3 teaspoon Olive Oil
• 2 Cloves of Garlic, minced
• 1 ounce Dried bread, left overnight (12 hours)
• 1 cucumber, chopped into pieces
• 1.5 ounce red bell pepper, chopped into pieces
• 6 ounce tomato juice
• 2 tablespoon malt vinegar
• 1 sprig of Basil, chopped
• 1 pint Salt
• 3 ounce Cooked shrimp (optional)

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