Heirloom Gazpacho

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2 pounds heirloom tomatoes, coarsely chopped

1 teaspoon chopped garlic

1/2 teaspoon sugar

1 tablespoon sherry vinegar

1 tablespoon extra-virgin olive oil

1 cup water

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 cup finely chopped yellow and orange bell pepper

1/4 cup chopped fresh basil

1/2 pound cooked peeled and deveined large shrimp, coarsely chopped (about 12 shrimp)

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