2    Cloves garlic
1 ts Salt
1 1/2 c  Bread cubes; crusts removed
1/4 c  Red wine vinegar
1/3 c  Olive oil
1 ts Ground cumin
2 1/2 c  Tomato juice
2 lb Tomatoes; peel, seed, chop
2/3 c  Red bell pepper; minced
2/3 c  Green bell pepper; minced
1/3 c  Scallion; minced
1    Cucumber; minced
1/2 c  Red onion; minced
1/2 lb Shrimp; peeled and deveined
1/4 c  Fresh mint; or cilantro

1. Work the garlic and salt into a paste (best done in a wooden bowl or on
a cutting board). 2. Combine the garlic paste, bread, vinegar, oil, cumin
and 1 cup of the tomato juice in a blender until smooth. 3. In a large
bowl, combine the blender mixture with the remaining tomato juice and the
vegetables; chill the mixture for at least 3 hours. It can be thinned to
desired consistency with ice cold water before serving. 4. Cook shrimp
until just opaque in boiling, salted water, then plunge into cold water.
Add shrimp to individual bowls to serve along with a generous sprinking of
mint.
NOTES : Use mint, parsley, or cilantro; or a combination.
I like to make this soup a day ahead and let the flavors
*develop*; prepare the shrimp just prior to service.
Croutons are a traditional garnish to gazpacho.