Top creamy tomato gazpacho with fresh shrimp for a refreshing summer soup.
Place first 11 ingredients in a blender; process until smooth. Add crème fraîche; process until just combined. Pour mixture into a bowl; cover and chill at least 2 hours.
Meanwhile, heat a medium saucepan filled halfway with water over high heat; add bay leaf and lemon wedge, and bring to a boil. Add shrimp; boil 1 to 2 minutes or until shrimp are done. Drain shrimp, and let cool completely.
Divide gazpacho evenly among 4 soup bowls; top with cooled shrimp. Garnish, if desired.