In a large bowl, combine all the ingredients. Cover and refrigerate for 1 hour.

Transfer to a food processor, pulse until almost puréed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate another hour before serving.

Prepare topping mixture: In a medium bowl, combine all the ingredients until well blended. Season with salt and pepper. Cover and refrigerate until needed.

Ladle 1 1/2 cups of gazpacho into chilled soup plates. Spoon 1/4 cup of the topping mixture onto center of soup, top with 2 shrimp, and garnish with a sprig of cilantro. Place a wedge of lime on the rim of the plate.

If the texture is too thick for your taste, stir in a little tomato juice.