From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


  • 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

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