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With temperatures now officially above 100 degrees, it's time we turn our attention to that classically cool summer soup, gazpacho.

Here's a quick and easy version I made tonight:

• 1 red bell pepper, seeded and coarsely chopped
• 1 seedless (English) cucumber, peeled and coarsely chopped
• 1 can (14oz) diced tomatoes
• 1/2 jar (apprx 12oz) roasted tomato salsa (I used Safeway brand)
• 2 cups spicy bloody mary mix (or other tomato juice)
• 1/3 cup coarsely chopped cilantro
• 1 avocado, coarsely chopped
• 12 oz cooked and peeled shrimp

In a food processor, combine bell pepper, cucumber, and cilantro. Pulse for 3-5 seconds at a time until you have a very coarse puree. Next, add tomatoes, salsa, and bloody mary mix. Pulse until combined. Add freshly ground pepper to taste.

Pour the mixture into a bowl, add shrimp, cover and refrigerate for 3 hours, or overnight. Before serving, garnish with chopped avocado.