Gazpacho with shrimp

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 214, total fat 12 G., saturated fats G., proteins 15 G., carbohydrates 12 G., fiber G., cholesterol mg, sodium mg, sugar G.

The Spanish vegetable soup gazpacho has long been a popular summer dish far beyond its native land. Refreshing, cool, and packed with vitamins, it always leaves you feeling full and thirst-quenching in the summer heat. The main advantage of gazpacho is that it doesn't require any cooking. Simply chop all the ingredients and ladle into bowls. To make this vegetable soup even more filling, add some fried shrimp, avocado, and a chicken egg. It's best to make the soup with cold ingredients; this way, you'll spend less time chilling it in the refrigerator and can enjoy a sumptuous summer lunch right away.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 plum tomatoes
2 cloves of garlic
Half a red onion
2 stalks of celery
1 large cucumber
1 zucchini
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons of sugar
A few drops of hot sauce, for example, Tabasco
A little salt and black pepper
4 cups tomato juice
450 g shrimp, peeled and deveined
Avocado slices for serving
2 eggs, hard-boiled and chopped
Coriander leaves for serving
Bread with crust for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: plum tomatoes, zucchini, celery, cucumbers, tomato juice, hot sauce, wine vinegar, cilantro

Cooking the dish according to the recipe:

Chop the garlic, cut the onion into half rings, and dice the tomatoes, celery, cucumber, and zucchini. Place all the garlic, all the onion, and half of each diced vegetable in a food processor or blender. Drizzle with olive oil.
Add vinegar, sugar, hot sauce, salt, and pepper. Finally, add 2 cups of tomato juice and blend thoroughly. You'll have a tomato base with a beautiful confetti of vegetables.

Pour the mixture into a large bowl and add the remaining vegetables. Stir well. Then pour in the remaining 2 cups of tomato juice. Check the soup for salt and adjust if necessary. It's recommended to refrigerate the gazpacho for 1 hour.
Grill or fry the shrimp until opaque.
Ladle the soup into bowls, add the fried shrimp, and garnish with avocado slices, egg, and cilantro leaves. Serve with bread.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Dinner / Soups / Cold soups / Creamy soups / Spanish cuisine / Ree Drummond