Pour the canned tomatoes, along with their juice, tomato sauce and water into a soup
pot, bring to a boil over medium high heat, then reduce to a simmer. Add SEAFOOD BASE.
Remove the cores and seeds from the peppers and chop them and the onion. Place in a
blender or food processor with the cilantro, OREGANO, and CUMIN. Pulse until finely
puréed - it may take a few minutes. Add to the soup, stir to blend, then taste.
Add the cooked shrimp to the soup, warm 5-10 minutes on low. Whisk in sour cream and
sugar. To serve, place a spoonful of cooked rice (if using) in each bowl and top with
hot soup. If the rice was refrigerated, let it come to room temperature while the
soup is cooking.
Prep. time: 10 minutes
Cooking time: 20 minutes