Lovely and cold and adding the shrimps on top really makes for a nice surprise. Love it!
Prep Time 10mins
Cook Time 40mins
Author Recipe from Allerhande
350grtomato pureethe stuff that is in between puree and juice, not sure how to call it
2tbspred wine vinegar
100grDutch shrimpsor if you don't live in Holland, other small shrimps
Heat the oven to 220°C. Put the peppers in a bakingtray on the baking paper and roast them in the oven for about 25 minutes or until they start to become black. Turn halfway. Take the peppers out of the oven and put them in a bowl. Cover the bowl tightly with plastic and leave them stand for 15 minutes before removing the skin and seeds from the peppers.
Cut the cucumber in pieces and put them in a blender. Add garlic, peppers, tomato sauce, vinegar and 4 tbsp of oil.
Puree for about 1 minute. Add pepper and salt to taste.
Pour the gazpacho in small glasses, put a tbsp of the shrimps on top and sprinkle with the rest of the olive oil. Serve cold.
In the original recipe they added icecubes in the blender to be crushed but since I tasted it I just felt that it would diminish in flavor so I left it without the ice and I think it was perfect!