Omar's Carriage House Ginger Spiked Shrimp Gazpacho

1/4 pound large steamed shrimp
3 cucumbers, peeled, seeded, and diced into small pieces
2 large tomatoes, diced
1 medium onion, diced
1 large bell pepper, diced
4 cup tomato juice
1/4 cup lemon juice
2 tablespoons chopped cilantro
2 tablespoons fresh grated ginger
2 teaspoons cumin

Mix all ingredients and chill for three hours. Serve in chilled bowls or glasses. Top with cr�me fra�che or sour cream with the shrimp around the bowls.

Source: by Chef Maurice Wilson - Omar's Carriage House, Norfolk, Virginia