Cold shrimp for hot days

Shrimp are ideal for the dog days of summer. They require a nanosecond of cooking and are great served chilled. Here, they elevate gazpacho to dinner-course level, providing simple and refreshing nourishment.

You can purchase cooked, chilled shrimp for this recipe, but if you’re cooking your own, try this easy recipe: Bring about 3 quarts of water to a boil in a large pot over medium-high heat. Cut 1 lemon in half and squeeze into the water. Toss in the squeezed lemon peel as well. Add 1 teaspoon black peppercorn and as much Old Bay Seasoning as you like. Remove the pot from the heat and add 1 pound shrimp. Cover the pot and let stand 5 minutes, until the shrimp turn pink. Drain and pour shrimp into a large bowl of ice water. Let cool 10 minutes.

• 1 quart tomato juice
• 1 ½ cups grape tomatoes, chopped
• 3 celery ribs, finely diced (about 1 cup)
• 1 English cucumber, seeds removed, finely diced
• 1 medium red bell pepper, diced
• 1 medium red onion, diced (about 1 cup)
• 1 jalapeno pepper, stemmed, seeded, minced
• 1 large garlic clove, minced
• ¹⁄³ cup fresh lemon or lime juice
• 2 teaspoons Worcestershire sauce
• 1 to 2 teaspoon prepared horseradish
• 1 teaspoon Tabasco sauce
• 1 pound large shrimp, poached

Combine all ingredients except shrimp in a large bowl. Mix well. Cover and refrigerate at least 1 hour and up to 6 hours. To serve, ladle gazpacho into bowls or large glasses. Top with shrimp, or drape the shrimp over the glass rims. Serves 4.

— Photo and recipe by Lynda Balslev