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.
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