On summer days when temperatures skyrocket, many people aren't hungry for a hot dinner.

FERNANDO SALAZAR/Wichita Eagle

Slim down shrimp gazpacho by adding extra red wine vinegar and a little Worcestershire sauce instead of a generous amount of olive oil.

This shrimp gazpacho recipe makes a refreshing, healthy meal while helping get vegetables into your diet.

Gazpacho often calls for a generous amount of olive oil, but this version is slimmed down by adding extra red wine vinegar and a little Worcestershire sauce.

If you don't want to heat up your kitchen at all, just use pre-cooked shrimp.

Roasted bell peppers pump up the flavor of this dish, but jarred peppers are convenient and already cooked.

To roast peppers, core and cut them into quarters and remove seeds and membranes. Place peppers on a nonstick baking sheet and broil until skins blacken slightly. Immediately put them into a zip-top bag, seal and let stand for 15 minutes. The steam inside the bag helps loosen the pepper skins.

When the peppers are cool enough to handle, remove the skins. Then store each roasted pepper in a snack-size bag and pop them in the freezer for future use.

Put the tomatoes, celery, cucumber, red peppers, parsley, chives, green onion, garlic, vegetable juice, red wine vinegar, olive oil and Worcestershire sauce in a large pot. Use a stick blender to puree the mixture until smooth. If you don't have a stick blender, use a food processor to puree the mixture in batches. Season the puree to taste with salt and pepper. Cover and refrigerate for several hours or overnight.

Coat a large nonstick skillet with cooking spray and season the shrimp with salt and pepper to taste. Add half the shrimp to the skillet and cook over high heat for 3 to 4 minutes, or until browned on both sides and opaque in the center. Transfer the cooked shrimp to a plate and repeat with the remaining shrimp. Reduce the heat if the shrimp starts browning too quickly.

To serve, divide the tomato mixture and the shrimp among six bowls. Makes 6 servings.

PER SERVING: Calories 206 Fat 9 g Cholesterol 115 mg Sodium 387 mg Fiber 3 g Carbohydrates 14 g Protein 17 g

SOURCE: Adapted from Everyday Food: Great Food Fast.