Serves: 6
Total Calories: 107

1 slice crustless white bread cut into 1 inch cubes
2 tablespoons sherry vinegar divided
1/4 cup water
2 pounds very ripe tomatoes
1 clove garlic minced
1/2 cup finely diced cucumber
1/2 cup finely diced onion
1/2 cup finely diced red bell pepper
3 tablespoons olive oil
salt and pepper to taste
3 tablespoons finely diced cucumbers to garnish
3 tablespoons finely diced red bell peppers to garnish
6 large cooked shrimp halved

In a large bowl, soak the bread cubes in 1 tablespoon vinegar and water. Dip tomatoes in a stockpot of boiling salted water for about 30–45 seconds. Transfer to a bowl of ice water to loosen the skin. Remove skins, dice coarsely, and add to bowl with the bread. Stir in garlic, cucumber, onion, bell pepper, oil, and the remaining vinegar. Place all ingredients in a blender and puree until smooth. Season to taste with salt and pepper. Refrigerate until well chilled. To serve, ladle soup among soup bowls and garnish with cucumber and bell pepper. Top each with 2 shrimp halves and serve.

Nutritional Facts:

Serves: 6
Total Calories: 107
Calories from Fat: 60

More Recipes from the Taste of Broadway Cookbook:
Gazpacho with Shrimp
Pasta e Fagioli
French Onion Soup
Sopa de Ajo
Chunky Potato Leek Soup
Boeuf Bourguignon
Bean and Tubetti Soup
Senegalese Soup
Zuppa de Broccoli
Russian Borscht
Traditional Chicken Noodle Soup
Garden Vegetable Soup