Lemon Poached Shrimp With Spicy Gazpacho

Ingredients

• 3 quarts water
• 1 lemon, quartered
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon black peppercorns
• 1 pound medium shrimp, peeled and deveined
• 1 cup soft insides of rustic bread loaf
• 1 pound vine-ripened tomatoes, peeled, cored and roughly chopped
• 1 cucumber, peeled, seeded and roughly chopped
• ½ medium white onion, peeled and roughly chopped
• ½ red bell pepper, roughly chopped
• ½ green bell pepper, roughly chopped
• 4 cloves garlic, chopped
• ½ Thai chili, seeded and chopped
• 3 tablespoons sherry vinegar
• 2 tablespoons Olive Oil from Spain
• ¼ teaspoon freshly ground black pepper
• ¼ cup each finely diced red bell pepper and cucumber
• Olive Oil from Spain

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