Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: No Cook Dinners
4 hr
4 hr
9 cups




On a work surface mince and mash the garlic with the salt until a paste is formed. In a blender combine garlic paste, bread, vinegar, oil, cumin, and one cup of the tomato juice and blend the mixture until smooth. In a large bowl combine well the bread mixture with the tomatoes, bell peppers, scallions, cucumber and onion, stir in the remaining 1 1/2 cups tomato juice, and chill the soup, covered, for three hours, or until it is very cold.

Thin the soup with one cup ice water, or enough to obtain the desired consistency, add the parsley, hot pepper sauce, and salt and black pepper to taste, and serve the soup with the shrimp and croutons.


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