Gazpacho with Shrimp

Ingredients

• 2 slices whole grain toast
• 500 g tomatoes
• 1 red bell pepper
• 1 Spring onion
• 250 g cucumber (0.5 cucumber)
• 1 Garlic clove
• 1 small chili pepper
• 3 tbsp sherry vinegar
• 75 ml olive oil
• 1 tbsp Tomato Paste
• 250 ml tomato juice
• 2 sprigs parsley
• 12 large shrimp
• Salt
• Pepper

Instructions

1. 1.

   Dice the toast and set aside. Boil the tomatoes briefly, cool, peel, quarter and seed them.

2. 2.

   Wash the bell pepper, quarter it, remove seeds and white membranes, place skin-side up on a parchment-lined baking sheet. Roast under a preheated grill for about 10 minutes until the skin blisters and starts to blacken. Remove from oven, cover with a damp cloth to cool, then peel off the skin.

3. 3.

   Meanwhile wash and trim the spring onion, slicing it into rings. Peel half a cucumber, halve it, seed it and dice it. Peel the garlic. Wash the chili pepper and finely chop it.

4. 4.

   Place the bread in a blender, add vinegar, garlic and chili, and blend into a fine paste. Gradually add olive oil, tomatoes, bell pepper, spring onion and cucumber, blending each addition. Stir in tomato paste and tomato juice. Rinse the parsley, shake dry and pluck the leaves.

5. 5.

   Clean the shrimp. Cook them in plenty of salted water over low heat for about 5 minutes. Season the gazpacho with salt and pepper, ladle into bowls and garnish with shrimp and parsley.