Avocado gazpacho with shrimp

Ingredients for 4 servings:

• 2 avocados
• 1 bell pepper(s), green
• 1 cucumber(s)
• 1 spring onion(s)
• 1 garlic clove(s)
• 4 tbsp olive oil
• 1 tbsp sherry vinegar
• 1 jar water
• 1 lemon(s)
• salt and pepper
• 12 shrimp(s), peeled
• mixed salad
• 2 tomatoes
• 1 tsp Crema di Balsamic vinegar
• olive oil
• 10 basil leaves
• 1 dl olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 minute; Total time approx. 31 minutes

For the gazpacho, peel, wash, and dice the cucumber, and squeeze the lemon. Wash the bell peppers, hollow them out, and cut them into medium-sized cubes. Halve the avocados, remove the seeds, and peel them. Sprinkle the avocado flesh with lemon juice to prevent oxidation. Wash the chives, peel the garlic, and blend them with the avocado, cucumber, and bell pepper in a blender. Add the vinegar, oil, and about a glass of water to create a smooth cream. Season with salt and pepper. Store in a sealed container in the refrigerator. For the aromatic oil, wash the basil leaves, dry them with paper towels, and finely chop them. Mix well with the oil. Wash the tomatoes and cut a cross into the stem. Blanch them in a pan with a little salted water for 2 minutes. Rinse in cold water, peel them, and cut into not too thick slices. Wash the shrimp and dry them with paper towels. Heat a little oil in a nonstick pan and fry the shrimp for one minute until they change color slightly. Remove and season with salt and pepper. Wash the lettuce. Divide the gazpacho among four bowls or deep plates and arrange the tomatoes, shrimp, and salad on top. Drizzle with a few drops of balsamic vinegar and the basil oil. Serve immediately. Surimi can also be used instead of the shrimp.