Photo: www.znapshot.se/Per Erik Berglund
Swedish gazpacho with shrimps and dill
: Swedish national culinary team
: Starter
: 4
Ingredients
Gazpacho:
- 300g (10½ oz) cucumber, peeled and chopped into small pieces
- ½ red onion, peeled and chopped
- 2 garlic cloves, peeled
- 500g (1 lb) vine tomatoes, chopped into small pieces
- 300g (10½ oz) red bell pepper, chopped into small pieces
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 teaspoons honey
- 1 teaspoon cumin
- salt & black pepper
Shrimps and dill:
- 200g (7 oz) cooked shrimps, peeled
- ½ cucumber, peeled and diced
- 1 red chilli, finely chopped
- ½ lemon, zest
- ½ red onion, peeled and finely sliced
- 3 tablespoons dill, off the stem
- salt
- black pepper
Instructions
Gazpacho:
- Blend all the ingredients smooth in a food processor and season with salt and pepper.
- Cool in the fridge overnight.
Shrimps and dill:
- Combine all ingredients and season with salt and pepper.
Presentation:
- Spoon the shrimp salad into glasses or bowls.
- Pour over the ice-cold gazpacho and serve with chunks of good bread.
