2 lbs. very ripe heirloom tomatoes, cored and diced 1 slice stale white bread, torn into pieces 1 clove garlic 1/3 cup olive oil 3 tablespoons Sherry vinegar or red wine vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 1 large English cucumber, peeled, seeded and diced 1 red bell pepper, seeded and diced 2 scallions, greens and whites, thinly sliced, plus more for garnish 1/2 lb. small (35-40 ct.) cooked shrimp, tails removed, diced
Place tomatoes, bread and garlic in the bowl of a food processor and puree until smooth. Add olive oil, vinegar, salt and pepper and pulse to incorporate. Transfer to a bowl and stir in cucumber, pepper, scallions and shrimp. Divide among 4 bowls and garnish with scallions.