Gazpacho with Shrimp

Name: Gazpacho with Shrimp
Prep time: 35 min
Yield: 4
Cuisine: Española
Ingredients: 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

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

Published: 14-09-2010

Preparation

35 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.