Cold soups are very popular in summer. With a little improvisation, you can make a beetroot soup with shrimp and fruit dressing. The taste is refreshing, and the soup itself is very satisfying.
It is necessary
- - blender;
- - chilled still mineral water 2.5 l;
- - king prawns 450 g;
- - beets 4 pcs;
- - fresh cucumber 3-4 pcs.;
- - chicken egg 4 pcs.;
- - green onions;
- - dill;
- - salt;
- - balsamic vinegar;
- - sour cream;
- For refueling:
- - avocado 1 pc.;
- - pear 1 pc.;
- - 1/2 lemon juice;
- - onion 1 pc.;
- - 1 clove garlic;
- - olive oil 1 tbsp. the spoon;
- - salt;
- - ground black pepper.
Instructions
Step 1
Boil the beets, cool, peel and cut into thin strips. Wash cucumbers and cut into cubes. Finely chop the dill and green onions.
Step 2
Boil the shrimps in boiling salted water for 8-10 minutes. When they cool, peel off heads, shells and intestinal veins, and finely chop.
Step 3
Boil the eggs, then peel and grate on a coarse grater or chop finely.
Step 4
Put the prepared vegetables in a saucepan, cover with chilled water, season to taste with salt and balsamic vinegar. Refrigerate.
Step 5
Preparing the dressing. Peel the avocado and remove the pits. Cut into small pieces and pour over with lemon juice. Wash the pear, peel and core, cut into pieces. Chop the onion and garlic.
Step 6
Grind the dressing with a blender, you should get a homogeneous puree. Add olive oil, salt, pepper and whisk again. Put the mass in the refrigerator.
Step 7
Pour the beetroot into glasses or deep bowls, put 1 spoonful of dressing, add sour cream and garnish with shrimp and herbs.
