2 pounds heirloom tomatoes, coarsely chopped
  1 teaspoon chopped garlic
  1/2 teaspoon sugar
  1 tablespoon sherry vinegar
  1 tablespoon extra-virgin olive oil
  1 cup water
  1/4 teaspoon sea salt
  1/4 teaspoon freshly ground black pepper
  1 cup finely chopped yellow and orange bell pepper
  1/4 cup chopped fresh basil
  1/2 pound cooked peeled and deveined large shrimp, coarsely chopped (about 12 shrimp)

Preparation

1. Pulse first 6 ingredients (through water) in a food processor until finely chopped but not smooth. Stir in salt, black pepper, and bell pepper. Ladle into 4 bowls; top with basil and shrimp.