Gazpacho is an appealing way to use up ripe tomatoes. Be generous with the shrimp and garnish to turn this into a satisfying backyard dinner.
Turn this gazpacho into a substantial seafood meal with the addition of some hearty mussels. In a wide-bottomed saucepan, add 12 mussels to 2 inches (5 cm) boiling water. Cover and cook over medium heat until shells open, from 6 to 8 minutes. Discard any that don’t open. Drain off liquid. Cool mussels in shells; add to soup.