Gazpacho with shrimps
Ingredients
Servings 1- garlic shallot 15 g
- sugar 15 g
- tabasco 2 g
- wine vinegar 10 g
- tomatoes 215 g
- tomato juice 220 g
- salt 2 g
- cucumber 20 g
- tomatoes 25 g
- bed 2 pcs.
- basil oil 10 g
- ginger root 2 g
- olive oil 5 g
- base for soup 170 g
Cooking
Step 1
Shallots, tomatoes, tomato juice punch in a blender until smooth, add salt, sugar, wine vinegar and tabasco, mix everything.
Step 2
Shrimps fry in butter. Finely chop the cucumber, ginger root, and tomatoes into cubes, season with basil and olive oil and mix. Put the vegetables on a plate in a tartare shape, put the shrimp next to it, serve the base for the soup separately.