Start by washing your vegetables thoroughly. Dice the cucumber, tomatoes, red bell pepper, and red onion into small pieces for easier blending. Mince the garlic cloves finely.

In a blender, combine the chopped cucumber, tomatoes, red bell pepper, red onion, and minced garlic. Add olive oil, salt, and pepper. Blend on high for about 30 seconds until smooth.

Gently fold in the pre-cooked shrimp without over-blending.

Transfer the gazpacho to an airtight container or bowl, cover and refrigerate for at least 30 minutes.

Give it a gentle stir before serving, garnishing with additional shrimp or herbs. Serve with crusty bread or croutons.