Ingredients
One can or two cans diced fire-roasted tomatoes (one 28 ounces or two cans 14.5 ounces each)
3 cups vegetable broth
1 cup V8 or tomato juice
2 slices white bread, torn
4 small ribs celery from the heart, chopped
1 red onion, chopped
3 roasted red peppers, chopped
1/2 English cucumber, chopped
1 clove garlic, grated or finely chopped
2 tablespoons sherry vinegar or dry sherry
Juice of 1 lemon or 1 lime
2 tablespoons extra virgin olive oil (EVOO)
2 teaspoons hot pepper sauce
2 teaspoons sweet smoked paprika
Salt and pepper
Jumbo shrimp, cooked and chilled, for dipping (optional)
Directions
Using a food processor, process one-third of all the ingredients, except the salt, pepper and shrimp, until smooth. Transfer to a pitcher. Repeat in 2 more batches. Stir, then season with salt and pepper. Serve with the shrimp, if using.
