Roasted Tomato Gazpacho with Shrimp

Preheat oven to 375 degrees F. Divide tomatoes (cut sides up), bell pepper quarters, onion wedges, and garlic between two 15x10-inch baking pans. Drizzle with 2 tablespoons of the olive oil. Roast 30 minutes or until the tomatoes are soft and the vegetables are lightly browned on edges.

Place the roasted vegetables and any pan juices in a large food processor. Add bread. Cover; process until smooth. Transfer to a large serving bowl.

Stir in cucumbers, vinegar, tarragon, salt, and pepper. If desired, add 1/4 to 1/2 cup water to thin to desired consistency. Cover; chill at last 4 hours or up to 24 hours.

Spoon the gazpacho in bowls. Top with shrimp. Drizzle with the remaining 1 tablespoon olive oil and, if desired, sprinkle with parsley.