Cucumber Gazpacho with Shrimp Recipe
Spanish gazpacho is an antipyretic soup… Recommended in the summer heat! I’ve been a fan of the classic tomato gazpacho for a long time, but I tried the “green” version for the first time. Gazpacho with cucumbers and shrimp was on the menu of an elite restaurant in the German Alps. I was fascinated by this soup in a glass with its freshness, color and unusual combination!
Servings Prep Time
5 10minutes
Cook Time
15minutes
Servings Prep Time
5 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Peel the cucumber, cut lengthwise, remove the seeds and finely chop. Cut off the crust from the pieces of white bread, soak the crumb in cold water. Remove the seeds from the pepper and finely chop. Chop cucumbers in a blender together with garlic, white bread and bell pepper. Add a mixture of lemon juice, olive oil and a drop of tabasco (optional), salt and pepper to taste. Dilute to the desired consistency with ice water. Put a couple of shrimp on the bottom of the glasses and pour gazpacho.
  2. Put a few soy sprouts in a glass and garnish with a sprig of dill. Put the glasses in the refrigerator for 15 minutes. Before serving, you can throw a piece of ice into each glass. You can decorate with a spoonful of whipped cream.
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