Description
Recipe inspired by gazpacho. Here is my gazpacho acts more like a dressing. Interesting, fresh and hearty salad. This option is strictly lean, but with the addition of shrimp, in the days when permitted seafood, very tasty. The salad will perfectly raise the spirits and not just during lent.
Ingredients
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Tomatoes in own juice
1 cup
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Red onion
0.25 piece
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Basil
1 sprig
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Pepper
0.5 piece
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Ginger
1 piece
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Spices
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Vegetable oil
2 Tbsp
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Lemon juice
1 Tbsp
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Potatoes
1 piece
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Cucumber
1 piece
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Black olives
100 g
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Shrimp
100 g
Cooking
All the ingredients for gazpacho folded into a blender and punching a smooth sauce puree. Spices - a generous pinch fresh black pepper and ground cloves, salt to taste. Remove the gazpacho to chill before serving.
Boiled potatoes and cucumber cut into small cubes, a 1:1 ratio.
Black olives to release from the bones (if needed), cut in half. Stir the vegetables, place into single serve bowls for serving. You can add shrimp to taste.
Next, you can either submit gazpacho separately in a gravy boat so that everyone could add it, or add directly to the vegetables. Don't stir, just lightly with a fork to push the vegetables to mix evenly.
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