A nice soup served cold for these summer days! Top it with some grilled shrimp and you got it made! :D
2 1/2 pounds very ripe (7 or 8) medium tomatoes, cored and quartered
about 1 1/4 pounds (2 medium) cucumbers, peeled and seeded
1/2 pound (1 medium) bell pepper (red, green or yellow), cored, seeded and cut nto 1-inch chunks
2 large celery stalks, cut into 1-inch pieces
3 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon cayenne pepper
1/4 cup olive oil
1 tablespoon sherry wine vinegar
2 cups tomato juice
1/2 pound grilled shrimp
1. In a large stainless steel, glass, or ceramic bowl, combine the tomatoes, 1 1/2 cucumbers, bell peppers, celery, tomato paste, salt, pepper and cayenne. Pour over the olive oil and vinegar, cover and refrigerate 6 to 8 hours, up to overnight, stirring occasionally.
2. Using a food processor fitted with a steel blade, process the vegetables until they are minced, still retaining some texture. (This will have to be done in 2 or 3 batches). Return to the bowl and pour in the tomato juice. Correct seasoning to taste and chill until serving time.
3. When ready to serve, top with a few shrimp and lemon slices.