Green gazpacho with seafood

Gazpacho verde con calamari marinati

Ingredients 4 persons

100 grams coarse breadcrumbs

4 small green tomatoes or 2 large

1 cucumber

1 spring onion

1 jalapeño pepper (or 6 slices from jar)

1 avocado

1 lime

10 mint leaves

salt and pepper

For the garnish

1 cup cooked squid or shrimp

8 small tomatoes

olive oil

2 spoons balsamic vinegar

Parsley, salt and pepper

Blender or hand blender

🕐 30🔪120✋🏽10✔️ 👩🏼🍳

1. Cut the green tomatoes into wedges. Peel and slice the cucumber.

2. Put them in the blender and blend already. Or chop everything very finely with the hand blender.

3. Finely chop the spring onion. Halve the avocado, remove the stone and, using a spoon, scoop the flesh into the tomato-cucumber mixture. Add the spring onion as well. Turn on the blender again or use the hand blender to finely chop everything. 4. Chop the jalapeño or take 6 slices from a jar. Add to the mixture.

5. Grate the zest of the lime and then squeeze it: both grated zest and juice to the mixture. Again turn on the blender or use a hand blender.

6. Crumble firm bread and add 200 ml of water: mince with the hand blender and then add to the rest of the mixture.

7. Now finally add the mint leaves, salt and pepper: again mash and mix everything.

8. Place the "soup" in the refrigerator until use, but at least 2 hours.

9. Now make the garnish: chop the tomatoes, chop the parsley and now mix the seafood you have chosen with the tomatoes, parsley, olive oil, some balsamic, salt and pepper.

10. Divide the soup among four bowls or trays. Spoon the garnish on top and serve

directly.

👉🏽 Actually, garnishes can be made in many ways. With squid, with shrimp, but also with smoked salmon. For vegetarians, roasted pieces of corn can be added or cucumber cut into small pieces. The soup as a base is already delicious and it is up to everyone how to make it even more delicious.