Gazpacho with shrimp
Description
A hearty and aromatic soup. To prepare gazpacho, use juicy tomato varieties, and don't forget to chill the dish before serving. Alternatively, you can offer guests or family members to add ice—this will make the soup even more refreshing. For those who enjoy a slightly bitter flavor, ground red pepper can be added. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the shrimp in boiling water for about 2-3 minutes if they are pre-cooked frozen. If the shrimp are fresh, boil them for 5-8 minutes.
- 2
Step 2
Wash the tomatoes in water, cut them in half, and remove the green cores. Grate them on a grater into a deep container, discarding the skin.
- 3
Step 3
Remove the seeds from the bell pepper by cutting off the top and rinse it under water. Wash the cucumbers, removing the spines from their surface, and cut off the ends. Peel the onion and rinse it. Cut all the vegetables into cubes.
- 4
Step 4
Pour the tomato mixture into the blender jar or into a deep container if you're using an immersion blender. Add the chopped vegetables to the same container. Peel a couple of garlic cloves and add them to the container. Add salt and ground black pepper.
- 5
Step 5
Carefully puree everything for about 3-5 minutes, until even the smallest pieces are finely chopped.
- 6
Step 6
Peel the shrimp and dice half of them finely. Transfer the blender contents to a deep plate, add the diced and whole shrimp, garnish to taste, and place the plate in the refrigerator for 30–50 minutes to chill. Before serving, drizzle with vegetable oil, preferably cold-pressed olive oil.