Description
Gazpacho with a skewer of shrimp from ITLV.
Ingredients
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400 g
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250 g
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270 g
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The Apium graveolens Dulce
140 g
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2 tooth
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20 g
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8 piece
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100 g
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6 Tbsp
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3 Tbsp
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10 g
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10 g
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Cooking
Wash all vegetables and herbs. Scald the tomatoes with boiling water, peel, finely chop. Slice a cucumber, celery, onion, garlic. From sweet bell pepper to remove the seeds. One cut the bell peppers into small pieces.
In the capacity for grinding to download vegetables and herbs. Add the oil, sugar, pepper and all good to chop, then place in refrigerator for 20 minutes.
Skewers to soak in cold water for 10-15 minutes. Clean shrimp. Slice bell pepper into large pieces. On one skewer thread two shrimp in combination with capsicum. The other, cucumber, cherry tomatoes, peppers. Skewer shrimp and season with salt and pepper and fry in the pan.
In a Martini glass pour gazpacho on top to put the skewers, insert straws and garnish with Basil leaf.
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