|Gazpacho, cold Spanish veggie soup in a bowl with a shrip and a half a bun of bread|
- 300 gram old bread
- 600 gram tomatoes
- 2 cloves of garlic
- 2 onions
- 2 red and green peppers
- 1 cucumber
- 7 tablespoon of oil
- 2 tablespoon of vinegar
- 1.5 tablespoon of water
- 1 tea spoon cumin
- Salt and pepper to taste
- A few drops of Tabasco (up to your taste how many drops those shall be)
- 2 king prawns or shrimps
|Veggie group picture with tomatoes, bell pepper, onion, garlic. cucumber, bread and shrimps|
Pour boiling water over the tomatoes, then immerse them in cold water. The skin of the tomatoes will pop open and you can now peel the skin of very easily.
Now you take all the vegetables from the list above and dice them. Take 1/3 of the diced tomatoes, cucumbers, onions and bell peppers aside. Throw the rest in your blender. (not the shrimps of course) and blend it all to a silky smooth soup.
Now you can take out your ice cube form. Pour some soup in it and pop it in the freezer to make some Gazpacho ice cubes. In the meantime pop the rest of the soup and the diced veggies in the fridge. Everything should be well chilled through at consumption.
Now what's left is to quickly prepare the shrimps. Boil some water till its really hot and boiling. Take it of the water and put the raw shrimp in the water. Let it in there for about 5 minutes, you will see when they change their color to bright orange, then they are just about right.
For the serving:
put two Gazpacho ice cubes in a soup bowl. Pour the soup over it. Take some of the diced veggies and sprinkle it over the soup. and then garnish it off with one shrimp.