SHRIMP GAZPACHO This is a cool summer soup. But I also like to use it as our appetizer at Christmas, because it is so wonderfully red and green! 1/2 bell pepper, seeded and finely chopped 1 8oz. can tomatoes, drained (use fresh ones in summer) 1/2 small cucumber, finely chopped 1 tablespoon finely chopped onion 1/2 small garlic clove, crushed 2 tsp. olive oil 1 tbsp. wine vinegar 1 cup tomato juice (or Bloody Mary mix) 1 cup fresh shrimp (can used canned ones, but there is a vast difference) salt pepper dash of Tabasco Pinch of sugar Stir all ingredients together in a bowl. Chill for a few hours. Serve cold. The above serves four. I usually double or triple, depending on who's coming to dinner. Antoinette Klein