- garlic - 2 teeth
- red onion - 1/2 Pieces
- cucumber - 1 piece
- tomatoes - 5 pieces
- zucchini - 1 piece
- celery - 2 pieces
- salt - 1 Pinch (to taste)
- tomato juice - 1/4 Liters
- olive oil - 1/4 cup
- wine vinegar - 1/8 cup
- sugar - 2 items. spoons
- tabasco - 6 drops
- black pepper - 1 pinch (to taste)
- avocado - 1 piece
- shrimp - 8 pieces
Finely chop the garlic. Crumble the onions. Slice the cucumber. Just finely chop the tomatoes. Chop the celery. Place half the vegetables in the combine. Pour the tomato juice. Add the olive oil. Add a little wine vinegar. To fall asleep sugar. Add Tabasco. Sprinkle a pinch of salt. Beat to a near-homogeneous mass. Pour the mashed potatoes into a bowl and add the remaining 2 cups of tomato juice. Lay out the remaining half of the vegetables. Remove the bowl in the refrigerator. Slice the avocado. Fry several pieces of bread. Fry the shrimps. Spoon the soup on plates, add shrimp and greens. Serve with a fried piece of bread.
Servings: 8