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Tomatoe Soup with shrimps

•Ingredients for 4 servings: 2 Kg of ripe tomatoes, 2 slides of bread (only the white part), 12 shrimps or prawns, 1 dl of olive oil, salt, pepper, 6-7 black olives and 2-3 anxovees. ¼ of a liter of white cream (optional).

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•Clean the tomatoes, peel and take the seeds away. Place in a bowl together with the bread, salt, pepper and 4 olive oil spoons. Cover with water and have it in the fridge for one hour. Use the electric mixer and add the cream if you like it with a french touch.

•Have some olive oil in a pan and fry the garlics, when they start changing colour
•Add the shrimps for 1 or 2 minutes maximum.

•In the same oil fry the heads of the shrimps and reserve.
•Smash the black olives and the anxovees.

•Fry the bread slices
•And place in the bottom of the plate. Spread the olive/anxovee sauce on the bread.

•Place the shrimps on top
•And pour the tomatoe soup around. Draw a circle or simply drop the oil used in frying the shrimps heads.
•Really wonderful taste!!!


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10/22/2007 · 16:31 h by Matt Wright

Dear god this looks so good.

10/24/2007 · 11:24 h by JennDZ - The Leftover Queen

That looks just beautiful Nuria!

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