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.
Learn more about Victoria Cherniag Ruiz
Ingredients4 portions
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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