To make soup: Place fish stock in a large bowl. Add bread crumbs and stir well. Let crumbs soak about 5 minutes.
Meanwhile, in a food processor fitted with metal blade, process basil, cilantro and thyme leaves until finely chopped. Transfer half of mixture onto a piece of wax paper. Set aside.
Add half of soaked crumbs and half of prepped garlic, tomatoes, peppers, onions, cucumbers and squash to work bowl and process until semi-smooth. With motor running, slowly add half the oil, then half the vinegar, salt, pepper and cayenne pepper. Continue processing until mixture is as smooth as possible. You aren't going to strain this, so it is important that the texture is super-smooth. You can't overdo it.
Transfer this batch to a nonreactive large mixing bowl and repeat with remaining ingredients including remaining herbs. Stir two batches together well, cover and refrigerate for several hours or even overnight. It should be thoroughly chilled.
To garnish: Toss together all diced vegetables. Ladle gazpacho into 6 chilled soup bowls. Divide vegetable garnish on top of each along with a shrimp and a sprig of cilantro in the center.Makes 6 Source: