Spicy Gazpacho with Shrimp

• 2 cloves garlic
• 1 teaspoon salt
• 1 1/2 cups, cubed bread crusts removed
• 1/4 cup red wine vinegar
• 13 cup olive oil
• 1 teaspoon cumin ground
• 2 1/2 cups tomato juice
• 2 pounds tomatoes peeled, seeded, chopped
• 23 cup sweet red bell peppers minced
• 23 cup green bell peppers minced
• 13 cup scallions, spring or green onions minced
• 1 each cucumbers minced
• 1/2 cup red onion minced
• 1/2 pound shrimp peeled, deveined
• 1/4 cup mint leaves fresh

1. Work the garlic and salt into a paste.
2. Combine the garlic paste, bread, vinegar, oil, cumin and 1 cup In a large bowl, combine the blender mixture with the remaining hours.
3. 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.
5. Add shrimp to individual bowls to serve along with a generous sprinking of mint.

garlic, salt, red wine vinegar, olive oil, cumin ground, tomato juice, tomatoes, sweet red bell peppers, green bell peppers, scallions, cucumbers, red onion, shrimp, mint leaves fresh

Taken from recipeland.com/recipe/v/spicy-gazpacho-shrimp-38650 (may not work)