Take slices of white bread and cut them into large pieces, putting away the crust
Place bread slices into a deep bowl. Cover it with vegetable stock, add tablespoon of wine vinegar and place into the fridge for 2-3 hours
Peel tomatoes and cucumbers, cut them into pieces and put into a deep bowl
Clean peppers from seeds and stalks, cut in half, leaving one half for later. Slice the other half and put it into the bowl. Do the same with onions and garlic
Season vegetables with salt and paprika. Add 1 tablespoon of wine vinegar and olive oil, toss together and put aside into the fridge for 2-3 hours
Mash vegetables with bread, using a blender, and add this mixture to the stock. Stir in cut-up bell peppers, cucumber, tomatoes and onion.
Place shrimps into the heated skillet. Add chopped garlic cloves and cook, uncovered, for 3 minutes. Season with salt to taste.
Serve gazpacho hot with croutons.
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