1/2 sweet Texas onion, cut into 6 pieces *
2 cloves garlic, sliced
4 ripe tomatoes, peeled, cored, and quartered
2 small cucumbers, peeled and cut in chunks, divided
1 red bell pepper, diced, divided
2 serrano chiles, stemmed, seeded
1/4 cup red wine vinegar
4 cups tomato or V8 juice
2 tablespoons tomato paste
2 sprigs parsley
2 sprigs basil
1/2 teaspoon salt
1/2 cup diced green bell pepper
1/2 pound cooked shrimp, chopped coarsely
6 lime wedges
Thin tortilla strips, toasted

* If Texas sweet onions are not available, use a sweet red onion. Cut into 6 pieces and soak in ice water 15 minutes before blending.

Using a blender or food processor fitted with the metal blade, blend the garlic, tomatoes, and onion. Set aside 1/2 cup each diced red bell pepper and diced cucumber. Blend the remaining cucumber and peppers along with serrano chiles and vinegar. Add 1 cup of the tomato juice, tomato paste, parsley, basil, and salt. (You will have to do this in several batches.)

Combine the blended vegetables in a large bowl. Add remaining tomato juice and season with salt and pepper. Stir in reserved diced vegetables, green bell pepper, and chopped shrimp. Chill 2 hours before serving.

Sprinkle each bowl of gazpacho with diced red bell pepper and diced cucumber which had been set aside. Serve with a lime wedge and toasted tortillas.

Advance Preparation: The soup may be prepared a day in advance. Add the shrimp before serving.

Serves 6.