Cold soup gazpacho

Gaspacho is a cold tomato soup. Perfectly quenches thirst in the summer heat. A cool, refreshing soup made from mashed tomatoes from Spanish cuisine, an excellent substitute for the classic Russian okroshka or Belarusian beetroot (cold beetroot). Today, the humble gazpacho, once a dish for the poor, has become very popular. For the first time in history, it was served at the reception of the King and Queen of Spain. And it was served in traditional wooden plates.

Ingredients

• 600 g ripe tomatoes
• 1 stalk of celery
• 1-2 medium cucumbers
• 1 red onion
• 1 red bell pepper
• 1-2 cloves of garlic
• 3-4 sprigs of green basil
• 100 ml olive oil
• 50 ml red wine vinegar
• a few drops of Tabasco sauce
• 1 tsp Sahara
• 12 tiger prawns
• 30 g coarse salt
• freshly ground black pepper

Directions

1. On tomatoes, make shallow cuts on top and dip in boiling water for 30 seconds, peel off.
2. Coarsely chop all vegetables, and cut a little into small cubes for seasoning the soup.
3. Connect all coarsely chopped vegetables in a blender, add salt, black pepper, sugar, Tabasco sauce, wine vinegar, olive oil, fox basil, garlic and 100 ml water. Punch everything well in a blender. If the soup is too thick, add a little more cold water. Refrigerate the soup for 2 hours.
4. Peel the shrimp, make a shallow cut in the back and remove the intestines, rinse, dry and fry with garlic in a preheated pan on all sides, until tender.
5. Cut the bread into a thickness of 1.5-2 cm. Brush with olive oil and fry on both sides. Rub them lightly with garlic.
6. Remove the soup from the refrigerator, serve on bowls, add finely chopped vegetables, add fried shrimp and separate toasted toast. Ideally