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Shrimp Gazpacho Andaluz

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Total Time: 1 Hour Cooking Time : None Rest Time : 30 Min Prep Time: 30 Min	Difficulty Level: Very simple
Serving: 8	Vegetarian: No

Ingredients:

2 branches of celery
1 medium size red onion
2 medium size red peppers
2 medium size cucumbers, peeled
1 small bunch of cilantro, chopped
6 garlic clove, minced
28 fluid ounce can tomatoes
5 ounces tomato paste
¼ cup breadcrumbs
½ cup red wine vinegar
1 pinch cayenne pepper
White pepper and salt to taste
½ cup olive oil + 2 tablespoon
1 cup water
1 bunch green onions
1 cup tomato juice
4 slices of white sandwich bread
¼ pound cooked small shrimp

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Description:

Gazpacho is a cold raw vegetable soup served throughout all of the Spanish regions. A good gazpacho should be consistent, rich in tomato flavour and a little bit sour. This makes this soup very refreshing and a perfect summer dish with no cooking involved.

Preparation:

Prepare the vegetables: Start by preparing all vegetables, when you are cutting them, the regularity of the cut is not important as the soup will be later processed. Peel and cut celery, dice red onion, dice red pepper without seeds, peel, seed and dice 1½ cucumber, chop cilantro, mince garlic cloves, and chop and peel the tomatoes.

Garnish: Cut the sandwich bread slices in small cubes and sauté in 2 tablespoons olive oil on medium heat, until golden. Season with a pinch of salt and reserve on absorbent paper. Dice in very small cubes the second half of cucumber without seeds. Clean, chop the green onions and reserve.

Finish the soup: In a large bowl, mix together all of the ingredients except croutons, green onions, 2 tablespoons olive oil and shrimps. Let marinate for at least 2 hours in the refrigerator or longer. Process through a food processor until it is finely chopped. Return mixture to large bowl. Rectify the seasoning to your taste. Be light on the cayenne pepper, it will infuse. Serve cold topped with croutons and shrimps.

Notes:

History: It descends from an ancient Andalusian liquid concoction based on a combination of stale bread, garlic, olive oil, salt, and vinegar. Tomato was added to the recipe after it was brought to Europe after the Columbian Exchange, which began in 1492.

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