How to make
Start by preparing the shrimp, since they need to be chilled for the cold gazpacho soup.
Heat the olive oil in a pan, and saute the shelled and deveined shrimp for 1-2 minutes, until they obtain a golden-pink color. Season with salt and set aside, on a piece of kitchen paper to absorb the excess grease. Allow them to cool.
Start preparing the soup by blanching the tomatoes in boiling water for 5-10 seconds and peeling them. Dice one of the tomatoes finely. Cut the celery and carrots into small chunks and blend them with the remaining 4 peeled tomaotes. Add the blended vegetables to the diced tomato.
Chop the garlic and onion, as finely as possible, and add them to the soup. Dice the cucumber and add it as well.
Finally season with salt and sugar (to neutralize the acidity of the tomatoes) and stir. Decorate with the finely chopped peppers.
Serve with the chilled shrimp and an ice cube in each bowl.
Enjoy!
