Sweet and Sour Tomato Soup shrimp

Grilled baked tomato puree soup – light and tasty dish. It turns out thick, rich, delicate, fragrant and very delicious. Shrimps perfectly complement it with their sweet and sour, unusual taste, which evokes a “motive” Mediterranean. Share with friends: Time: 1 hour. 45 minutes Difficulty: easy Servings: 4 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:

Tomato soup

• 6 Halved Bull Heart Tomatoes
• 2 minced garlic cloves
• 1 pod of red chili pepper, seedless and lived
• 4 tbsp. l olive oil
• 2 lime juice
• 1 peeled and coarsely chopped cucumber, without seeds
• 1 tbsp. l chopped basil, as well as for decoration
• 1 tbsp. l chopped cilantro as well as for decoration

Sweet and Sour Shrimp

• 8-10 shrimp peeled from shell and intestinal tract
• 2 tbsp. l lemon juice
• 2 tbsp. l granulated sugar
• 2 tbsp. l red wine vinegar
• 1 tbsp. l soy sauce
• 2 tbsp. l olive oil
• 2 peeled and thinly sliced ​​garlic cloves
• 1 tsp sesame oil

Recipes with similar ingredients: shrimp, salad tomatoes, cucumbers, chili peppers, soy sauce, wine vinegar, lemon juice, basil, cilantro

Recipe preparation:

1. Cook the soup: heat the grill to a high temperature. Lubricate tomatoes, garlic and chili 2 tbsp. l olive oil and then grill for about 5-10 minutes, until soft and slightly charred crust. Put in a blender with lime juice, cucumber and the remaining 2 tbsp. l olive oil and grind until homogeneity. Add basil and cilantro. Season with salt and black pepper. Refrigerate for 1-2 hours.
2. Cook shrimp: mix lemon juice, sugar, vinegar and soy sauce in a small saucepan. Bring to a boil on medium heat, then reduce heat and simmer for 5 min. Remove from heat and let cool.
3. Sprinkle shrimp with salt and black pepper. Heat olive butter in a large saucepan over high heat. Add the garlic and sauté until golden brown. Remove the garlic and discard it. Add the shrimp and sauté for about 1 minute. with each side, until ready and opaque. Add sweet and sour sauce and bring to a boil. Remove from heat, cool and mix with sesame oil.
4. To serve, divide the soup into 4 small soup bowls and put 2 shrimp in the center of each. Garnish with basil and cilantro.