By Joe Gray

Chicago Tribune

Gazpacho, that lively cold soup of pureed tomatoes and veggies, is a great year-round meal opener.

But heartily garnished--with chopped cucumber, onion, peppers and the like--it satisfies as a light meal, which is how it developed in its native Spain.

This recipe piles on grilled shrimp and fresh avocado, two of my all time favorites.

And it makes plenty--more than 2 cups per serving (before garnishing).

It's also easily doubled.

And the delightful yellow cherry tomatoes create a natural balance and sweetness that is a welcome contrast with the red wine vinegar and other acidic flavors.

The recipe leaves you with a number of halves of this and that.

Chop them all up for a salsa the next day. Or to garnish this soup.

Or to serve as the base for another batch of the gazpacho, as you'll be wanting more.