Hot gazpacho with prawns

Name: Hot gazpacho with prawns
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 2 Bags (à 450 g) frozen shrimps without shell; 5 Peppers (e.g. green, yellow and red); 3 Onions, 3 garlic cloves; 5 TABLESPOONS Olive oil; 4 can(s) (850 ml each) Tomatoes; 2-3 TABLESPOONS Vegetable broth; 500 g White bread or toast; 4 medium-sized tomatoes; 2-3 TABLESPOONS Butter; 7-10 Tbsp salt, pepper, sugar; 7-10 Tbsp a few squirts of lemon juice; 5-6 Pepperoni

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

2 Bags (à 450 g) frozen shrimps without shell
5 Peppers (e.g. green, yellow and red)
3 Onions, 3 garlic cloves
5 TABLESPOONS Olive oil
4 can(s) (850 ml each) Tomatoes
2-3 TABLESPOONS Vegetable broth
500 g White bread or toast
4 medium-sized tomatoes
2-3 TABLESPOONS Butter
7-10 Tbsp salt, pepper, sugar
7-10 Tbsp a few squirts of lemon juice
5-6 Pepperoni

Directions

1
Defrost the prawns. Clean and wash the peppers. Cut 3 into pieces. Peel and chop onions and garlic. Fry the chopped ingredients in 3 tbsp. hot oil. Stir in tomatoes and juice, 1 l water and broth, bring to the boil. Simmer covered for about 30 minutes
2
Cut bread into about 18 slices, 10 of which are crushed and soaked in water for about 10 minutes. Dice the rest of the paprika. Wash and dice the tomatoes. Dice the rest of the bread, roast in hot butter
3
Squeeze the soaked bread and stir into the soup. Puree everything, season to taste. Wash the pepperoni, cut lengthwise, remove seeds and add to the soup
4
Rinse prawns, dab dry and fry in 2 tbsp. hot oil for 2-3 minutes, season. Add to the soup or serve separately with bread, pepper and tomato cubes