Ingredients:

For the shrimp:

-       7 shrimps (deveined and cleaned - whole foods)

-       1 tbsp olive oil

-       Salt pepper to taste

-       Chili flakes

-       1 tbsp chopped cilantro

-       1 minced garlic clove

For the Gazpacho:

-       2-3 chopped tomatoes

-       1 chopped yellow bell pepper

-       1 chopped English cucumber

-       ½ chopped yellow onion

-       2 garlic cloves

-       3 tbsp red wine vinegar

-       3 tbsp olive oil

-       1-4 tbsp chicken broth/ vegetable broth

-       Salt and pepper to taste

-       1 tsp sriracha

Method: Preheat oven to 400-degree F. In a bowl, add shrimps. Drizzle some olive oil, garlic, salt and pepper to taste and chili flakes. Mix well. Cover it and keep it aside for about half an hour.

In a blender, add chopped bell peppers, tomatoes, onion, cucumber and garlic. Blend it until fine paste. Add olive oil little by little with some salt and pepper. Blend again. Add vinegar and sriracha and blend again. If its too thick, add some broth and blend again.

Now, take a baking sheet. Put the shrimp. Spray some oil and bake it for about 5-6 minutes till the shrimp turn pink and are completely cooked.

Take a glass. Pour the soup and garnish with some cilantro. Toss the shrimp with some cilantro. Put the shrimp tail with the top resting on the rim of the glass. Enjoy your yummy Gazpacho with the shrimps!