Spanish gazpacho- antipyretic soup... Recommended in the heat of summer! A fan of the classic gazpacho from tomatoes I was for a long time, but the "green" option tried for the first time. "Gazpacho with cucumbers and shrimps" was on the menu of an elite restaurant in the German Alps. Me this soup in a glass fascinated by its freshness, color and unusual combination!
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
Ingredients
- 1 kilogram Cucumber
- 1 clove garlic
- 4 slices Bread
- 1 piece Green bell pepper
- 3 teaspoons Lemon juice
- Parsley
- Salt
- Black pepper
- 125 Shrimp boiled, peeled
- 3 teaspoons olive oil
- Sour cream
Ingredients
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Instructions
- Cucumber peeled, cut lengthwise, remove seeds and finely chop. Have pieces of white bread cut the crust, soak the crumb in cold water. From pepper remove seeds and finely chop. Cucumbers liquify in a blender together with garlic, white bread and Bulgarian pepper. To add the mixture of lemon juice, olive oil and a drop of Tabasco (optional), salt and pepper to taste. Dilute to desired consistency with ice water. On the bottom portion of the glasses to put a couple of shrimp and pour gazpacho.
- Put in the glass a few germs of soybean and decorate with a sprig of dill. Put the glasses in the refrigerator for 15 minutes. Before serving, you can throw a piece of ice in each glass. You can decorate with a spoon of whipped cream.
