Gazpacho with Shrimp
Soups • Spanish
Description
Gazpacho with Shrimp
Ingredients
- Red Long Chili Peppers 1 piece
- Tomatoes 4 pieces
- Garlic 1 clove
- Paprika 1 tablespoon
- Courgette 1 piece
- Meyer Lemon Juice 1 tablespoon
- Passata Tomato Sauce 1 tablespoon
- Peeled Cooked Shrimp 10 oz
- Parsley ½ bunch
- Salt to taste
- Ground Black Pepper to taste
- Sugar to taste
Step-by-Step Guide
Step 1
Boil the shrimp in lightly salted water until cooked, cool, and dry.
Step 2
Wash and dry all the vegetables. Remove the seeds and stem from the pepper, and chop finely. Peel the cucumber, remove the seeds, and dice it. Blanch the tomatoes in boiling water, peel them, and dice.
Step 3
Place all the vegetables in a blender and puree until smooth. Add the minced garlic, paprika, lemon juice, sugar, tomato paste, salt, and pepper to the mixture.
Step 4
If necessary, clean the shrimp; cut them in half. Set one half aside and finely chop the other half, adding it to the soup. Mix well and refrigerate the soup for about two hours.
Step 5
Before serving, pour the soup into bowls, garnish with the remaining shrimp and parsley sprigs.
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