1. Make the Garlic Croutons. Preheat the oven to 300°F. Trim the crusts from 2 slices firm white bread (about 3 ounces) and cut the bread into ¾-inch squares. Combine 2 tablespoons extra virgin olive oil, 2 pressed garlic cloves (about 2 teaspoons), ½ teaspoon sweet paprika, and ¼ teaspoon kosher salt in a small bowl. Add the bread and toss until the pieces are evenly coated. Spread out the croutons on a large, ungreased rimmed baking sheet and bake for 15 to 20 minutes, or until the bread squares are crisp and beginning to brown. Let cool.

2. Coarsely chop enough of the cucumber, with the skin left on, and the bell pepper to make ½ cup of each. Finely chop the rest (about 1 cup of each). Smash the garlic and remove the skin.

3. Combine 1 cup tomato-clam juice, the coarsely chopped cucumber and bell pepper, the lemon juice, olive oil, vinegar, sugar, garlic, and hot sauce in a blender. Blend until the vegetables are pureed. Stir in the remaining 2 cups tomato-clam juice. Add 1 teaspoon salt and black pepper to taste.

4. Quarter the shrimp crosswise. Combine the tomato mixture, shrimp, crabmeat, and the remaining cucumber and bell pepper in a glass or metal bowl. Set the bowl into a bowl of ice and water for 10 minutes to quick-chill the soup.

5. To serve, divide the chilled soup among 4 large chilled seafood cocktail glasses or soup plates and top with the croutons.