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Ingredients
2 cloves garlic, minced
1/2 whole red onion, diced
1 whole large cucumber, diced
5 whole Roma tomatoes, diced
1 whole zucchini, diced
2 stalks celery, diced
1 dash salt to taste
1/4 gallon tomato juice
1/4 cup extra virgin olive oil
1/8 cup red wine vinegar
2 Tablespoons white sugar
6 dashes Tabasco
1 dash black pepper to taste
Directions
1. In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt.
2. Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.
3. Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)
4. Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!
5. Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro. Finally, place a grilled shrimp on the top and serve with grilled slices of bread.
Source: The Pioneer Woman
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