Spanish Gazpacho with Shrimp

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Spanish Gazpacho with Shrimp
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
284
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie284 cal.(14 %)
Protein16 g(16 %)
Fat18 g(16 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.3 μg(2 %)
Vitamin E5.7 mg(48 %)
Vitamin K34.9 μg(58 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.4 mg(29 %)
Folate74 μg(25 %)
Pantothenic acid0.7 mg(12 %)
Biotin6.5 μg(14 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C36 mg(38 %)
Potassium934 mg(23 %)
Calcium108 mg(11 %)
Magnesium84 mg(28 %)
Iron1.5 mg(10 %)
Iodine64 μg(32 %)
Zinc2.1 mg(26 %)
Saturated fatty acids3.4 g
Uric acid118 mg
Cholesterol85 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
2 slices Toast
1 small Cucumber
1 onion
1 Red paprika
3 garlic cloves
1 can peeled Tomatoes (240 grams drained)
4 Tbsps olive oil
300 milliliters Vegetable broth
salt
peppers
Chili powder
1 Avocado
4 Tbsps lemon juice
green Tabasco sauce (green chili sauce)
250 grams Cocktail shrimp
For the garnishing
Fresh herbs (such as basil)
How healthy are the main ingredients?
Tomatoolive oilCucumberoniongarlic clovesalt

Preparation steps

1.

Cut off bread crusts. Peel and halve lengthwise cucumber, scrape out seeds and chop. Peel onion and chop. Rinse and halve bell pepper, remove seeds and ribs, chop. Peel garlic. Place 1 garlic clove, half of cucumber, onion and bell pepper into a processor. Add canned tomatoes with juice, 3 tablespoons of olive oil, 200 ml (approximately 3/4 cup) of vegetable stock and process until creamy. Season with salt, pepper and chili powder. Refrigerate for 30 minutes. 

2.

Peel and halve avocado, pit. Combine avocado pulp with 3 tablespoons of lemon juice, remaining garlic and cucumber pieces in a blender, puree. Add 100 ml (approximately 2/5 cup) of  vegetable broth and process (green gazpacho should be thicker than the red one). Season heavily with green Tabasco, salt and pepper, refrigerate for at least 30 minutes.

3.

Rinse and pat dry shrimp. Mix 1 tablespoon of lemon juice and 2 tablespoons of olive oil and mix with shrimp. Just before serving, season with salt and pepper. To serve, pour green gazpacho into glasses, top with red gazpacho and place shrimp on the edges of the glasses. Garnish with herbs.

4.

Tip: fresh tomatoes (about 400 grams) can be used instead of canned. Need to be cooked to develop full flavor. As such, cut crosswise at the stems, blanch in boiling water and rinse in cold water. Peel, halve and remove seeds.