INGREDIENTS:
Make a paste with salt and garlic, rubbing the flat side of a knife back and forth over ingredients. Combine paste, bread, vinegars, olive oil, cumin, and 1 cup tomato juice in a food processor. Blend until smooth. Transfer mixture to a large bowl and add tomatoes, bell peppers, green onions, cucumber, and red onion. Stir in remaining 1-1/2 cups tomato juice and chill 3 hours. Thin soup with ice water to desired consistency. Add shrimp, parsley, and Tabasco. Season with salt and pepper. Serve with croutons.
SERVES: 6 - 8
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1-1/2 cups cubed white bread, crusts removed
- 1/4 cup red wine vinegar
- 2 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon ground cumin
- 1 cup plus 1-1/2 cups tomato juice
- 2 pounds tomatoes, peeled, seeded, and diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1/3 cup minced green onions
- 1 cucumber, peeled, seeded, and minced
- 1/3 cup minced red onion
- 1/2 to 1 cup ice water
- 1/2 pound fresh shrimp, boiled, peeled, deveined, and chopped
- 1/4 cup minced fresh parsley
- dash Tabasco Sauce
- salt
- freshly ground pepper
_______ - croutons
Make a paste with salt and garlic, rubbing the flat side of a knife back and forth over ingredients. Combine paste, bread, vinegars, olive oil, cumin, and 1 cup tomato juice in a food processor. Blend until smooth. Transfer mixture to a large bowl and add tomatoes, bell peppers, green onions, cucumber, and red onion. Stir in remaining 1-1/2 cups tomato juice and chill 3 hours. Thin soup with ice water to desired consistency. Add shrimp, parsley, and Tabasco. Season with salt and pepper. Serve with croutons.
SERVES: 6 - 8
