Salads and appetizers
Spanish gazpacho with shrimps
  • 200 g frozen shrimp "Vodniy mir"
  • 4 tomatoes
  • 1 chili pepper
  • 2-3 cucumbers
  • 2 garlic
  • 1 onion
  • 2 tablespoons wine vinegar
  • 3 tablespoons olive oil
  • 500 ml vegetable stock
  • 1 pinch sea salt, paprika
  • 125 g white bread


  1. Take slices of white bread and cut them into large pieces, putting away the crust
  2. Place bread slices into a deep bowl. Cover it with vegetable stock, add tablespoon of wine vinegar and place into the fridge for 2-3 hours
  3. Peel tomatoes and cucumbers, cut them into pieces and put into a deep bowl
  4. Clean peppers from seeds and stalks, cut in half, leaving one half for later. Slice the other half and put it into the bowl. Do the same with onions and garlic
  5. Season vegetables with salt and paprika. Add 1 tablespoon of wine vinegar and olive oil, toss together and put aside into the fridge for 2-3 hours
  6. Mash vegetables with bread, using a blender, and add this mixture to the stock. Stir in cut-up bell peppers, cucumber, tomatoes and onion.
  7. Place shrimps into the heated skillet. Add chopped garlic cloves and cook, uncovered, for 3 minutes. Season with salt to taste.
    Serve gazpacho hot with croutons.
Enjoy your meal!
Other Salads and appetizers

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