Gazpacho with King Prawns
Gazpacho with King Prawns - Yummy menu opener with seafood.
Healthy, because
Even smarter
Nutritional values
This gazpacho is flavoured with shrimps - this is how the dish scores with muscle-building protein and the trace element iodine, which is important for the proper functioning of the thyroid gland. The antioxidant lycopene from the tomatoes protects against damage to the body's cells by free radicals.
Shrimping's not your thing? Then you can also serve the gazpacho with crumbled feta or chopped walnuts.
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 474 mg | (12 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 54 mg |
Ingredients
- Ingredients
- 2 slices white bread
- 500 grams Tomatoes
- 1 red Bell pepper
- 1 scallion
- Cucumber
- 1 garlic clove
- 1 small chili pepper
- 3 Tbsps Sherry vinegar
- 1 tsp sugar
- 75 milliliters olive oil
- 1 Tbsp Ketchup
- 250 milliliters Tomato juice
- 2 stalks parsley
- 12 King prawn
- salt
- peppers
Preparation steps
Remove the crust from the white bread and cut into cubes. Blanch the tomatoes, peel, quarter and remove seeds.
Rinse the bell peppers, remove seeds and ribs, place with skin side up on a lined baking tray and bake for about 10 minutes under the oven's broiler, until the skin begins to bubble and starts to turn black. Remove from the oven, let cool, covered with a damp cloth, then remove the skin.
Meanwhile, rinse and trim the scallion and cut into rings. Peel the cucumber, cut in half lengthwise, remove the seeds and dice. Peel the garlic. Rinse the chile and finely chop.
Place the bread into a blender. Add vinegar, garlic, sugar and chile and blend to a fine paste. Gradually add the olive oil, tomatoes, peppers, scallions and cucumber. Continue to blend, adding the ketchup and tomato juice. Rinse the parsley, shake dry and remove the leaves.
Rinse the shrimp and cook in salted water for about 5 minutes over low heat. Season the gazpacho with salt and pepper. To serve, pour the soup into bowls and garnish with shrimp and parsley.
