Chilled Tomato Soup With Shrimp And Pesto

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2 tablespoons olive oil

2 cloves garlic, finely chopped

2 28-oz. cans diced tomatoes

1 tablespoon sugar

1/2 teaspoon Italian seasoning

1/4 teaspoon cayenne pepper


3/4 pound cooked shrimp, peeled and deveined

1 tablespoon plus 1 tsp. pesto (store-bought or homemade)

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