Gazpacho with seafood
1
A combination of traditional Spanish cold soup with exquisite shrimp. Refreshing and very appetizing gazpacho is perfect for a summer lunch. A colorful dish that will delight not only the taste buds but also the eyes, the combination of vegetables with seafood creates a unique symphony of taste. This gazpacho recipe does not require complex techniques or tools, making it suitable even for beginners. You can experiment with ingredients, adding new hues and flavors with marinades or additional vegetables. Seafood gazpacho is the perfect solution for those looking to substantially update their menu and enjoy the taste of the Mediterranean in a daily dish.
Variations
- Marinate shrimp in olive oil, garlic, and lemon juice for 30 minutes.
- Add tomato puree for a more intense tomato flavor.
- Enhance with avocado for creaminess and new taste shades.
Secrets of tenderness and taste
- Boil small shrimp for 2-3 minutes, large ones for 5-7 minutes until pink.
- Immediately cool the shrimp in cold water to stop cooking.
- Carefully remove the shell to preserve the integrity of the shrimp meat.
Ingredient tips
- Choose meaty tomatoes with a minimal amount of seeds.
- Use Extra Virgin olive oil for better taste and aroma.
- Garlic and onions should be absolutely fresh.
Culinary nuances
- Let the soup chill in the refrigerator for 2-3 hours for optimal taste.
- Pour gazpacho right before serving to keep it refreshing.
- Garnish with basil leaves, parsley, or radish slices before serving.
Ingredients for the recipe
Ingredients
Boiled Frozen Shrimps
250 g
Tomato
2 pcs
Cucumber
0.5 pc
Red Pepper
0.5 pc
Red Onion
0.5 pc
Garlic
2.5 cloves
Borges Extra Virgin Olive Oil 0.75l
1.5 tbsp
Kamis White Wine Vinegar 6% 250ml
1 tbsp
Purasana Himalayan Salt 500g
to taste
Eco Ground Black Pepper
to taste
Preparation steps
01
Shrimp Boiling — Bring water to a boil, submerge shrimp, boil small ones for 2-3 minutes, large ones for 5-7 minutes until pink. Time: 8 min. Reference: Shrimp are fully pink, the shell is bright.
02
Shrimp Cooling — Immediately transfer the shrimp to a bowl with ice water for a few minutes. Time: 4 min. Reference: Shrimp are cooled and have stopped cooking.
03
Shrimp Cleaning — Remove heads, peel the shell, leave the tail for decoration, remove the intestinal tract. Time: 5 min. Reference: Shrimp are fully cleaned and ready.
04
Tomato Processing — Cross-cut the tomatoes, immerse in boiling water for 20-30 seconds, cool, easily remove the skin, chop finely. Time: 8 min. Reference: Tomatoes are skinned, chopped into small pieces.
05
Cucumber and Pepper Preparation — Wash the cucumber and bell pepper, remove excess moisture, chop into pieces. Time: 4 min. Reference: Vegetables are chopped and ready.
06
Onion and Garlic Processing — Peel, chop the onion, crush or finely chop the garlic. Time: 3 min. Reference: All components are chopped and ready.
07
Preparing the gazpacho — Place the tomatoes, cucumber, bell pepper, onion, and garlic into a blender, add olive oil, wine vinegar, salt, and black pepper, then blend until smooth. If desired, strain through a sieve for a more delicate texture. Time: 5 min. Indicator: Soup is smooth, chilled, and has a rich vegetable aroma.
08
Serving the dish — Pour the gazpacho into bowls or glasses, top with chilled shrimp, and optionally add a few drops of olive oil and fresh herbs. Chill in the refrigerator for 20–30 minutes before serving. Time: 30 min. Indicator: Dish is cold and refreshing, shrimp are juicy and tender.
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Tip If you want to adjust the consistency, add cold water or vegetable broth. You can marinate the shrimp separately in olive oil with garlic and lemon juice. Serve immediately after pouring into plates, as gazpacho tastes best when absolutely cold.
Where to order ingredients
Select the required ingredients in one of the stores
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