Spanish gazpacho vegetable soup has long been a frequent dish in the summer menu far beyond the borders of their homeland. So refreshing, cool and vitamin he always gives a feeling of fullness and at the same time quenching thirst in summer heat. The main advantage of gazpacho is that you don’t have to cook it. Just grind all the ingredients and pour on the plates. To give the vegetable soup more satiety, add some fried shrimp, avocado and chicken egg. Soup it’s better to cook with cold ingredients, so you spend less time to cool it in the refrigerator and you can immediately enjoy a chic summer lunch. Nutrition value per serving: (total 
Calories 214, total fat 12 g., saturated fat g., proteins 15 g., Carbohydrates 12 g., Fiber g., Cholesterol mg., Sodium mg., sugar d. Share with friends: 
Time: 1 hour. 30 min. Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 5 Tomatoes Cream
- 2 cloves of garlic
- Half red onion
- 2 stalks of celery
- 1 large cucumber
- 1 zucchini
- 1/4 Art. olive oil
- 2 tbsp. l red wine vinegar
- 2 tbsp. l Sahara
- A few drops of hot sauce, such as Tabasco
- Some salt and black pepper
- 4 tbsp. tomato juice
- 450 gr shell and intestinal vein shrimp
- Avocado slices for serving
- 2 hard boiled and chopped eggs
- Cilantro leaves for serving
- Serving Bread
Recipes with similar ingredients: plum tomatoes, zucchini, celery, cucumbers, tomato juice, spicy sauce, wine vinegar, cilantro
Recipe preparation:
- Chop the garlic, chop the onions in half rings, and the tomatoes, celery, cucumber and zucchini – in cubes. In the bowl of a food processor or blender put whole garlic, whole onions and half of all diced vegetables. Pour in olive oil.
- Add vinegar, sugar, hot sauce, salt and pepper. In the end pour 2 tbsp. tomato juice and chop everything well. You get a tomato base with a beautiful confetti of vegetables.
- Pour the mixture into a large bowl and add the remaining vegetables. Mix everything. Then pour in the remaining 2 tbsp. tomato juice. Check the soup for salt. Salt if necessary. Recommended put the gazpacho in the refrigerator for 1 hour.
- Fry the prawns on a grill or in a pan until dull.
- Pour the soup into bowls, add fried shrimp and garnish sliced avocado, egg and leaves of cilantro. Serve with bread.
