3 lbs Cherry Tomatoes
2 to 4 Cloves Garlic
1 tbsp Olive Oil
4 tbsp cooking Sherry wine or vinegar
1 bell pepper seeded – today I used ½ red, ½ yellow
1 cup V-8* (*Depending on what is on hand, and desired level of spiciness, I sometimes use Clamato Juice, Tomato Juice or even Spicy Bloody Mary Mix)
1 ¼ cup cold water
Fresh ground black pepper to taste
Fresh Green Beans
Fresh Grated Parmesan
Toasted Bread Crumbs – I use sourdough that I toast in my oven
Put Peppers, tomatoes, and garlic in a blender, blend until smooth, add in avocado, water, tomato juice, EVOO, Sherry, and pepper to taste. Blend until all ingredients are well mixed and soup is smooth. Pour into a serving pitcher and chill for 3 hours to overnight.
Just before you are ready to serve, toast bread crumbs, finely chop and place each garnish in a small individual serving dish. Shrimp can be left whole.
When you are ready to serve, soup can be thinned if necessary, with ¼ to ½ cup cold water – personally, I like a little thicker consistency. Stir well and pour soup into bowls, garnish with desired ingredients and enjoy!