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Ingredients

• One 28-ounce can or two 14.5-ounce cans diced fire-roasted tomatoes
• 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)

Description

Spring Has Sprung! Stock Up On Fresh Veggies For This Easy Meal.

Rachael Ray Magazine