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Recipe of Gazpacho with Shrimp
Recipe

Gazpacho with Shrimp

35 mins
Low
79
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The shrimp give this gazpacho a very special touch. It tastes better if you prepare the gazpacho one day in advance and the shrimp before serving it.

Ingredients

4 portions
  • 1 tablespoon olive oil
  • 1/2 kilos shrimp, peeled, deveined and without tails
  • black pepper
  • 3 cups beefsteak tomato, chopped
  • 1/2 red onions, chopped
  • cloves garlic, chopped
  • 1/2 cucumbers, peeled and chopped
  • 1/2 cups Bell pepper, chopped in pieces
  • 1 1/2 cups tomato juice
  • 2 tablespoons red wine vinegar

Preparation

In a large frying pan, heat olive oil over high heat.
Season peeled shrimp without tails with salt and pepper.
Add half the shrimp to the pan. Cook until brown on both sides and the center is opaque, about 3-4 minutes.
Go to a platon and repeat the step with the rest of the shrimp.
In a food processor, mix the tomatoes, onion, cucumber, garlic and half the peppers.
Process until well blended.
Add tomato broth, and vinegar. Re-process and add salt and pepper to taste.
To serve, divide the soup between 4 bowls and decorate with the shrimp and the remaining red peppers.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Gabriela Hernández
03/03/2016 12:42:55
Duda ! Sí vas a procesar o moler todo porque lo piden picados?

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