A refreshing and flavorful chilled soup perfect for summer days.
Combine the tomatoes, green bell pepper, cucumber, red onion, cilantro, basil, olive oil, cayenne pepper, oregano, salt, and white pepper in a large bowl.
Chop the vegetables evenly for better blending.
Blend the mixture in a food processor until smooth but slightly chunky.
Blend in batches if necessary to avoid overfilling the processor.
Refrigerate the blended soup for at least 1 hour to chill.
Chilling allows the flavors to meld together.
Boil the corn in a small saucepan with water for 2-3 minutes, then drain and let cool.
Use fresh corn for the sweetest flavor.
Toast the baguette slices under a broiler until golden, then rub with garlic cloves.
Drizzle the toast with olive oil for extra flavor.
Stir the cooked corn and shrimp into the chilled soup.
Add the shrimp just before serving to keep them fresh.
Serve the gazpacho in bowls, garnished with basil, and accompanied by garlic toast.
Chill the bowls beforehand for an extra refreshing experience.
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