Gazpacho with shrimps
4 servings
60 minutes
Shrimp gazpacho is a bright and refreshing cold soup from sunny Spain. Originally, gazpacho emerged as a peasant dish in Andalusia but evolved into a culinary masterpiece over time. This classic tomato gazpacho is complemented by tender shrimp that add sophistication and marine freshness to the dish. Its flavor harmoniously combines the acidity of lemon juice, the sweetness of ripe tomatoes, the mild spiciness of paprika, and the zest of garlic. Shrimp gazpacho is perfect for hot summer days when you crave something light and cooling. Garnishing with parsley adds freshness, while chilling before serving enhances the taste. This soup can be enjoyed as a standalone dish or paired with crusty bread and white wine for a true Mediterranean gastronomic celebration.
1
Boil the shrimp in slightly salted water until cooked, cool, and dry.
- Peeled shrimp: 300 g
- Salt: to taste
2
Wash and dry all vegetables. Remove seeds and stems from the pepper, and chop finely. Peel the cucumber, remove the seeds, and cut into small cubes. Pour boiling water over the tomatoes, peel them, and cut into cubes.
- Fresh red bell pepper: 1 piece
- Cucumbers: 1 piece
- Tomatoes: 4 pieces
3
Place all the vegetables in a blender and puree them. Add minced garlic, paprika, lemon juice, sugar, tomato paste, salt, and pepper to the mixture.
- Garlic: 1 clove
- Paprika: 1 tablespoon
- Lemon juice: 1 tablespoon
- Sugar: to taste
- Tomato paste: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Clean the shrimp if necessary; cut in half. Set one half aside, chop the other finely, and add to the soup. Mix and refrigerate the soup for two hours.
- Peeled shrimp: 300 g
5
Before serving, pour the soup into bowls and garnish with the remaining shrimp and parsley sprigs.
- Peeled shrimp: 300 g
- Parsley: 0.5 bunch
