Cold Spanish Vegetable Soup with Shrimp

Ingredients

• 2 slices of toast bread
• 1 small cucumber
• 1 onion
• 1 red bell pepper
• 3 cloves garlic
• 1 can peeled tomatoes (240 g drained weight)
• 4 tbsp olive oil
• 300 ml Vegetable broth
• Salt
• Pepper
• chili powder
• 1 Avocado
• 4 tbsp Lemon juice
• green Tabasco (green chili sauce)
• 250 g cocktail shrimp
• herbs (fresh, e.g., basil)

Instructions

1. 1.

   Remove the crusts from the toast bread. Peel, halve lengthwise, deseed and finely chop the cucumber. Peel the onion, clean and wash the bell pepper. Finely chop both. Peel the garlic cloves. Add all prepared ingredients—except 1 garlic clove and half of the cucumber—to a food processor. Add the canned tomatoes with their juice and 3 tbsp olive oil. Blend, adding about 200 ml vegetable broth until the gazpacho is smooth. Season with salt, pepper, and chili powder. Chill the red gazpacho for at least 30 minutes.

2. 2.

   Meanwhile, peel, halve and pit the avocado. Blend the avocado flesh, 3 tbsp lemon juice, the remaining garlic clove, and cucumber pieces in a processor. Mix in 100 ml vegetable broth—aim for a slightly thicker consistency than the red gazpacho. Season with green Tabasco, salt, and pepper. Chill the green gazpacho for at least 30 minutes.

3. 3.

   Wash and pat dry the shrimp. Whisk together 1 tbsp lemon juice and 2 tbsp olive oil, then toss with the shrimp; lightly season with salt and pepper just before serving. To serve, first pour the green gazpacho into glasses, then add the red vegetable soup on top. Gently nestle the marinated shrimp over the rim of each glass. Garnish with herbs as desired.

4. 4.

   Tip: Fresh tomatoes (about 400 g) can be used in summer. Score them crosswise, cover with boiling water, drain, rinse cold, peel, halve and deseed.