Gazpacho with Shrimp

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Gazpacho with Shrimp
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
188
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie188 cal.(9 %)
Protein16 g(16 %)
Fat8 g(7 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.3 μg(2 %)
Vitamin E6.3 mg(53 %)
Vitamin K29.9 μg(50 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.4 mg(29 %)
Folate104 μg(35 %)
Pantothenic acid0.8 mg(13 %)
Biotin9.2 μg(20 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C112 mg(118 %)
Potassium752 mg(19 %)
Calcium97 mg(10 %)
Magnesium76 mg(25 %)
Iron1.4 mg(9 %)
Iodine65 μg(33 %)
Zinc1.8 mg(23 %)
Saturated fatty acids1.5 g
Uric acid127 mg
Cholesterol90 mg
Complete sugar7 g

Ingredients

for
6
Ingredients
2 slices Toast (or wheat bread)
1 white onion
2 garlic cloves
800 grams Tomatoes
1 Cucumber
2 red Bell pepper
1 Tbsp Sherry vinegar
4 Tbsps olive oil
salt
cayenne pepper
8 King prawn
peppers
How healthy are the main ingredients?
Tomatoolive oiloniongarlic cloveCucumbersalt

Preparation steps

1.

Remove the crust from the bread and soak in a little water. Peel the onion and garlic and finely dice both. Carve the tomatoes crosswise and place in boiling water, then rise in cold water and remove the skin. Halve, core and remove the stems of the tomatoes. Peel the cucumber, halve lengthwise and remove the seeds. Rinse the bell peppers and trim. Cut the cucumber and bell peppers into pieces and puree with the tomatoes in a blender. Squeeze the bread and mix with the onion and garlic in the vegetable puree. Add 2 tablespoons of oil and about 250 ml (approximately 1 cup) of cold water until the soup reaches the desired consistency. Add the vinegar, season with salt and cayenne pepper and stir. Refrigerate the soup covered for at least 30 minutes before serving.

2.

Rinse the shrimp and place 2 pieces on a wooden skewer. Brush with little oil and season with salt and pepper. Cook in a hot pan for 4-5 minutes or cook on a hot grill.

3.

Season the soup and distribute into bowls. Drizzle with the remaining oil and sprinkle with pepper. Serve with the shrimp skewers.