Gazpacho with Shrimp

Soups | Spanish cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

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 - 10.6 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.