Gazpacho with Shrimp
- For the soup
- 3 slices white bread (crusts removed)
- 1 onion
- 3 garlic
- ½ Cucumber
- Bell pepper (1 red and 1 yellow)
- 1 can peeled tomatoes (about 800 grams)
- 1 teaspoon ground Cumin
- 1 tablespoon White vinegar
- 4 tablespoons olive oil
For the soup: Coarsely cube white bread slices. Peel onion and garlic and roughly chop. Rinse cucumber and bell peppers. Chop both into coarse pieces. Add vegetables, onion, garlic, tomatoes, bread cubes, cumin and vinegar into a blender. While blending, gradually add in the olive oil. Season with salt and pepper, cover and refrigerate until chilled.
For the garnish: Blanch tomatoes for a few seconds in boiling water and remove. Peel, quarter, core and cut into small cubes. Fry shrimp in hot oil on both sides for 2-3 minutes and season with salt and pepper. Slice baguette, toast and rub with garlic.
Ladle soup into bowls. Garnish with diced tomatoes, shrimp and garlic bread and serve.