2020-08-13 / test@t

Gazpacho with shrimp in Andalusian style

Ingredients

fresh sweet red pepper 1 pc.
red tomatoes 4 pcs.
garlic clove 1
paprika 1 tbsp.
fresh cucumber 1 pc.
lemon juice 1 tbsp
tomato paste 1 tbsp
peeled shrimp 300 g
salt 1 pinch (s)
any greens 2-3 branches
ground black pepper 1 pinch (s)
sugar 1 pinch (s)

STEP-BY-STEP COOKING RECIPE

Step 1

First of all, boil the shrimp. We drain the water. We let them drain. Cool it down. Set aside.

Step 2

Wash vegetables, dry them. Remove seeds and stalk from sweet pepper, chop it finely. Peel the cucumber, remove the seeds with a spoon and cut it into small cubes. Cut the tomatoes in a criss-cross pattern, pour over them with boiling water, let stand for 5 minutes, carefully peel them off and also cut into cubes (as for Olivier).

Step 3

Place the prepared vegetables in a blender and grind until puree. Then add chopped garlic, paprika, lemon juice, sugar, tomato paste, salt, pepper there.

Step 4

Peel the chilled and slightly dried shrimps (but it is better to leave the tails - this is how the soup will look better when served) and divide into 2 halves. Set aside one half, chop the other finely and add to the soup. Stir and refrigerate for two hours.

Step 5

Before serving, pour the soup into bowls and place the shrimps on top. Optionally, you can decorate with twigs of any greenery of your choice.

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