Gazpacho with Shrimp

Victoria Cherniag Ruiz
The shrimp add a very special touch to this gazpacho. It tastes better if you prepare the gazpacho a day in advance and the shrimp just before serving it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 tablespoon olive oil
  • 1/2 kilos shrimp, peeled, deveined, and tail-off
  • pepper
  • 3 cups red beefsteak tomato, chopped
  • 1/2 red onions, chopped
  • cloves garlic, chopped
  • 1/2 cucumbers, peeled and chopped
  • 1/2 cups bell pepper, chopped into pieces
  • 1 1/2 cups tomato juice
  • 2 tablespoons red wine vinegar
Preparation
35 mins
0 mins
Low
  • In a large skillet, heat the olive oil over high heat.
  • Season the peeled and tail-off shrimp with salt and pepper.
  • Add half of the shrimp to the skillet. Cook until browned on both sides and the center is opaque, about 3-4 minutes.
  • Transfer to a plate and repeat the step with the remaining shrimp.
  • In a food processor, blend the tomatoes, onion, cucumber, garlic, and half of the bell peppers.
  • Process until well blended.
  • Add the tomato broth and vinegar. Process again and add salt and pepper to taste.
  • To serve, divide the soup among 4 deep plates and garnish with the shrimp and remaining bell peppers.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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