By chef Kyriacos Kyriacou
½ onion, finely chopped
1 clove of garlic, finely chopped
1 ½ tablespoon olive oil
1 1/3 cup ouzo
3 cups grated ripe tomatoes
½ teaspoon of cayenne pepper
1 pinch of sugar
1 tablespoon finely chopped mint and extra leaves for garnish
4 big shrimps
Salt and pepper
Heat 1 tablespoon of olive oil in a medium pot and sauté the garlic and onion in low heat, until they wither and just begin to get color. Pour in the ouzo and let it evaporate and leave only 2-3 tablespoons aside and add the grated tomato. Boil, then stir in the cayenne pepper, sugar, salt and pepper and when the mixture boils, lower the heat again and simmer for about 10-15 minutes until it binds.
Remove the pot and mix the soup in a mixer or blender, to become smooth and velvety. Put it back on the heat and control the salt pepper and its density (if necessary, stir in a little water). Then, stir in the finely chopped mint, withdraw the pot from the heat, let it cool and put it in the freezer.
Peel the shrimps and put them in a bowl. Sprinkle with extra olive oil, ouzo, salt and pepper. Leave them marinated for about 20 minutes and in the meantime preheat the oven to 200 ° C. Put the shrimp in a dish and bake in the oven for 10 minutes. Remove them, cool them, cut them into small pieces and keep them in the refrigerator.
Serve the cold tomato soup in 4 glasses of champagne or wineglasses and put the shrimps on top. Garnish with mint leaves.