Spanish Gazpacho with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 34.9 μg | (58 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 934 mg | (23 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 8 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
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.
