Gazpacho Shot
A fresh and uplifting tomato summer soup, perfect to keep in the fridge.
Ingredients
Number of portions
Gazpacho:
1000 ml Santa Maria Taco Sauce
200 ml water
1 cucumber
1 lemon, the juice
0.5 red bell pepper
50 ml vinegar
10 g Santa Maria Smoked Paprika
2 gr Santa Maria Black Pepper
150 ml olive oil
To serve:
500 ml ice
Santa Maria Chili Explosion
300 g shrimps, grilled
200 g croutons
200 g celeriac, sticks
How to prepare
Blend all the ingredients for the Gazpacho soup, except for the olive oil, in a food processor on the highest speed.
Gradually and slowly pour in the olive oil while the processor is running.
Taste the soup and let it rest for at least 30 minutes.
Add ice to small glasses and pour in the soup.
Grind Chili explosion over the soup and garnish with croutons.
Optional: serve the soup, with grilled scampi and celeriac sticks.
Tips
This dish is perfect as one out of several in a sharing meal.
Recipe categories
Food