Spanish Gazpacho with Shrimp

Preparation:

1. First, cut the white bread into slices, remove the crusts, and cut it into large pieces.
2. Place the bread pieces in a deep bowl and pour over half of the vegetable broth mixed with 1 tablespoon of wine vinegar. Refrigerate for 2–3 hours.
3. Peel the tomatoes, chop them, and transfer them to a deep bowl.
4. Peel the cucumbers, remove the seeds with a teaspoon, chop them, and add them to the bowl.
5. Remove the seeds and stems from the peppers and cut them in half. Set one half aside for later, and chop the rest and add it to the bowl. Do the same with the onion and garlic.
6. Season the vegetables with salt, freshly ground black pepper, and paprika. Add 1 tablespoon of wine vinegar and the olive oil, mix well, and refrigerate for 2–3 hours.
7. Blend the vegetables and bread into a purée, gradually adding the remaining broth. Finely dice the reserved pepper halves and some cucumber (or tomato). If desired, you can also dice some red onion.
8. Prepare the shrimp: heat olive oil in a frying pan and add the sliced garlic. Once the garlic releases its aroma, remove it and fry the shrimp in the infused oil. Season with salt to taste.
9. Serve with gazpacho and croutons.

Enjoy your meal!