Gazpacho Shrimp Cocktail

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One 4-inch piece baguette, crust removed

1/4 cup chili sauce

1 tablespoon sherry vinegar

1/4 teaspoon ground cumin

1 clove garlic

1 large ripe tomato (about 8 ounces), chopped

Kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 tablespoon finely chopped chives

2 pounds cooked, peeled large shrimp with tail sections attached