Gazpacho with shrimp

Ingredients:

• 5 plum tomatoes
• 2 cloves of garlic
• Half a red onion
• 2 stalks of celery
• 1 large cucumber
• 1 zucchini
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons of sugar
• A few drops of hot sauce, for example, Tabasco
• A little salt and black pepper
• 4 cups tomato juice
• 450 g shrimp, peeled and deveined
• Avocado slices for serving
• 2 eggs, hard-boiled and chopped
• Coriander leaves for serving
• Bread with crust for serving

Preparation:

1. Chop the garlic, cut the onion into half rings, and dice the tomatoes, celery, cucumber, and zucchini. Place all the garlic, all the onion, and half of each diced vegetable in a food processor or blender. Drizzle with olive oil.
2. Add vinegar, sugar, hot sauce, salt, and pepper. Finally, add 2 cups of tomato juice and blend thoroughly. You'll have a tomato base with a beautiful confetti of vegetables.
3. Pour the mixture into a large bowl and add the remaining vegetables. Stir well. Then pour in the remaining 2 cups of tomato juice. Check the soup for salt and adjust if necessary. It's recommended to refrigerate the gazpacho for 1 hour.
4. Grill or fry the shrimp until opaque.
5. Ladle the soup into bowls, add the fried shrimp, and garnish with avocado slices, egg, and cilantro leaves. Serve with bread.