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🍽️ Cold Tomato Soup with Shrimp

243 kcal · 30 min · 4 servings

Ingredients

• 2 slices whole wheat toast
• 500 g tomatoes
• 1 red bell pepper
• 1 spring onion
• 250 g cucumber (0.5 cucumber)
• 1 clove garlic
• 1 small chili pepper
• 3 tbsp sherry vinegar
• 75 ml olive oil
• 1 tbsp tomato paste
• 250 ml tomato juice
• 2 sprigs parsley
• 12 large shrimp
• salt
• pepper

Instructions

1. 1. Remove the crusts from the toast bread.
2. 2. Cut the toast bread into small cubes.
3. 3. Pour boiling water over the tomatoes.
4. 4. Shock the tomatoes immediately with cold water.
5. 5. Peel the skin off the tomatoes.
6. 6. Quarter the tomatoes.
7. 7. Remove the core from the tomatoes.
8. 8. Wash the bell pepper thoroughly.
9. 9. Quarter the bell pepper.
10. 10. Remove the seeds and white inner membranes of the pepper.
11. 11. Line a baking tray with baking paper.
12. 12. Place the pepper quarters skin-side up on the tray.
13. 13. Preheat the oven to the grill setting.
14. 14. Grill the pepper for about 10 minutes.
15. 15. Wait until the skin blisters and turns black.
16. 16. Remove the pepper from the oven.
17. 17. Cover the pepper with a damp cloth.
18. 18. Let the pepper cool down under the cloth.
19. 19. Peel the browned skin off the pepper.
20. 20. Wash the spring onions.
21. 21. Remove the dry ends of the spring onions.
22. 22. Cut the spring onions into thin rings.
23. 23. Peel the cucumber half.
24. 24. Halve the peeled cucumber.
25. 25. Remove the core of the cucumber.
26. 26. Cut the cucumber into small cubes.
27. 27. Peel the garlic clove.
28. 28. Wash the chili pepper.
29. 29. Finely chop the chili pepper.
30. 30. Put the bread cubes into a blender.
31. 31. Add the vinegar to the blender.
32. 32. Add the garlic to the blender.
33. 33. Add the chili pepper to the blender.
34. 34. Blend the ingredients into a fine paste.
35. 35. Add the olive oil gradually to the blender.
36. 36. Add the tomatoes gradually to the blender.
37. 37. Add the pepper gradually to the blender.
38. 38. Add the spring onions gradually to the blender.
39. 39. Add the cucumber gradually to the blender.
40. 40. Blend everything into a homogeneous soup.
41. 41. Stir the tomato paste into the soup.
42. 42. Stir the tomato juice into the soup.
43. 43. Wash the parsley.
44. 44. Shake the parsley dry.
45. 45. Pluck the parsley leaves from the stems.
46. 46. Clean the shrimp.
47. 47. Bring plenty of salted water to a boil.
48. 48. Cook the shrimp over low heat for about 5 minutes.
49. 49. Season the gazpacho with salt and pepper.
50. 50. Fill the cold soup into small bowls.
51. 51. Garnish the soup with the cooked shrimp.
52. 52. Garnish the soup with the fresh parsley leaves.

Nutrition per serving

• kcal: 243
• Protein: 21 g · Fett/Fat: 13 g · Carbs: 9 g