Gazpacho & North Sea Shrimp
The very best of summer treats
This is a pretty great basic gazpacho recipe, I have to admit. And I am giving you a great topping idea to go along with it: Northsea shrimps. Those little flavour bomb creatures get along perfectly with tomato and cucumber, as anyone Belgian will know.
I want to add that anyone should make gazpacho at least ones in their lives if only to realise how easy and fast and infinitely rewarding it is.
Veggies / vegans: omitting the shrimps won’t make this dish less likeable.
This dish can serve as a great lunch with or without shrimps and is perfect to give as a starter for your next summer food gathering.
Ingredients
BUCKWHEAT PORRIDGE
800g tomato’s (6 tomatoes)
3/4 cucumber + 1/4 for decoration
1 red pepper
1/2 red onion (50g)
1 to 2 tbsp apple cider vinegar
1 tbsp tomato paste (only if your tomatoes aren’t super ripe and bursting with flavour)
2 tbsp olive oil
1 tsp salt
Black pepper
Tabasco - optional)
TOPPINGS
The rest of the cucumber, julienned
Fresh North Sea shrimp, the best
Toasted buckwheat groats
Fresh dill and / or basil
Flaky sea salt
Olive oil
How to
1.
Blend the ingredients for the gazpacho in your blender or in a big bowl using a stick blender.
2.
Put in the fridge to cool or if you’re hungry / hangry / impatient - serve with ice cubes.
3.
Top with toppings.
