Gazpacho with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 188 cal. | (9 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 29.9 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 752 mg | (19 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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
Preparation steps
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.
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.
Season the soup and distribute into bowls. Drizzle with the remaining oil and sprinkle with pepper. Serve with the shrimp skewers.
