I don’t know why, but every time I prepare a ceviche or shrimp cocktail, I always think of a rico gazpacho. I think it’s because gazpacho can be prepared with many of the same ingredients: roma tomatoes (jitomate), cucumber, onion and chili peppers. That is why one day, I thought of combining a shrimp ceviche with gazpacho. Instead of adding all the diced vegetables to my ceviche, I puréed half of them plus the garlic, olive oil and a piece of bolillo bread. The result was a success and is now one of my favorite dishes for serving on a hot day.