mango gazpacho soup with shrimp and avocado

Without the shrimp, it's vegetarian/vegan friendly. Serves 2; can be doubled, tripled or more.

2 cups fruit-and-tomato salsa
1/2 cup water
1 slice bread (anything you have on hand; I use whole wheat or country white), torn into pieces
1 clove garlic, peeled and smashed
1 tsp balsamic or red wine vinegar
Fresh black pepper, to taste
6 large uncooked frozen shrimp in their shells, whatever size you like (do not defrost)
1 avocado, peeled and diced

In a blender (or in a large bowl, with an immersion blender), puree the salsa with 1/2 cup of water until smooth. Add the bread and garlic, and blend until smooth. Taste, then add 1 teaspoon of balsamic or red wine vinegar, or more as needed, to balance the sweetness of the salsa. Season with fresh black pepper. Pour soup into a serving bowl.

[To make ahead, chill the soup base in a container in the refrigerator, and add the shrimp and avocado right before serving.]

In a small sauce pan, place the frozen shrimp and 2 inches of water. Set on medium-high heat. When the shrimp turn pick and are just curled (this should take 2 minutes or so, not much more), remove from heat, drain and rinse under cold water to stop the cooking. Peel the shrimp and add to the soup.

Peel and dice the avocado, and sprinkle over the soup just before serving.