Gazpacho with Quebec Strawberries and Shrimp Tempura

Ingredients

Yield:

Serves six

• • 300g Quebec strawberries
  • 3 Large tomatoes
  • ½ Green pepper
  • 4 Green onions
  • 1 Clove of garlic
  • 1 English cucumber
  • ¼ Cup of extra virgin olive oil
  • Vinegar - " Pedro Jimenez " or balsamic
  • 2 Slices of stale bread
  • Salt and pepper
  • Tabasco
  • 1 cup of hot water
  • Shrimp 16/20 peeled
  • Tempura Flour
  • Japanese panko breadcrumbs
  • Oil for frying

Preparation

Difficulty:

Medium

Time:

60 Minutes

Total Time:

60 Minutes

1. The day before:

   1. Wash and trim vegetables (except strawberries)
   2. Cut all the vegetables coarsely, place in a bowl
   3. Add the bread, broken into pieces, salt and pepper
   4. Add hot water and olive oil, mix well
   5. Cover and marinate overnight
   6. The next day, add the wash strawberries, add to mix
   7. Place all the mixture in a blender and blend
   8. Adjust the seasoning with vinegar and Tabasco (salt, pepper)
   9. Refrigerate

2. Shrimp as Garnish:

   1. Mix the tempura flour with a little water
   2. Dip the shrimp in the batter by holding the tail
   3. Dip shrimp in the panko crumbs
   4. Fry until well browned
3. 1. In a bowl (not too deep), pour the Gazpacho
   2. Carefully place the shrimp in the middle and finish with a drizzle of olive oil.