Gazpacho With Pesto And Shrimp

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Washington Post

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Ingredients

1/2 pound cooked medium shrimp, sliced lengthwise

1 1/2 teaspoons lemon juice

5 tablespoons extra-virgin olive oil

8 Roma tomatoes, halved and seeded

1 bunch (1 cup tightly packed) basil leaves

1 clove garlic, minced

1/2 teaspoon salt

1 teaspoon sugar

2 tablespoons balsamic vinegar

1 medium (10 to 12 ounces) seedless cucumber

1 red bell pepper seeded and cut into 6 pieces

1 yellow bell pepper seeded and cut into 6 pieces

1 green bell pepper seeded and cut into 6 pieces

1 orange bell pepper seeded and cut into 6 pieces

1 bunch scallions, white parts and 1 to 2 inches of the green parts

1/3 red onion, cut in half

3 tablespoons chives, finely diced

Lemon zest, for garnish

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