1. Chop the celery, garlic, and shallots. Cut the tomatoes into small pieces.

2. In a thick-bottomed saucepan, heat the olive oil. Add the shallots, garlic, and celery. Cook for 5 minutes, stirring.

3. Add the tomatoes. Add the salt, pepper, sugar, cumin, and hot pepper. Cover the saucepan and cook for 15 minutes. Using a blender, puree the soup. Transfer to a large bowl and refrigerate for at least 2 hours before serving.