Shrimp Gazpacho

Ingredients

• 3 slices of white bread (crumbs removed)
• 1 onion
• 3 cloves garlic
• 0.5 cucumber
• 2 bell peppers (one red and one yellow)
• 1 can peeled tomatoes (800 g)
• 1 tsp ground cumin
• 1 tbsp White Wine Vinegar
• 4 tbsp olive oil
• Salt
• Pepper
• 2 Tomatoes
• 4 large shrimp (prepped for cooking)
• 1 tsp Olive oil
• 4 slices baguette
• 1 Garlic clove

Instructions

1. 1.

   Coarsely dice the white bread. Peel and roughly cube the onion and garlic. Wash the cucumber and bell peppers, then cut into coarse pieces. Blend the vegetable chunks, onion, garlic, peeled tomatoes, bread cubes, cumin, and vinegar in a blender, gradually adding oil. Season with salt and pepper. Stir the finely diced vegetables into the soup and chill.

2. 2.

   For serving, briefly blanch the tomatoes, cool them, peel, quarter, deseed, and dice. Fry the shrimp in hot oil for 2–3 minutes on each side, seasoning with salt and pepper. Toast baguette slices and rub with garlic.