Gazpacho

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Defrost the prawns. Clean and wash the peppers. Cut 3 peppers into pieces. Peel and finely dice onions and 2 cloves of garlic. Heat 3 tablespoons of oil in a large pot. Fry the onions, garlic and pieces of bell pepper in it. Deglaze with tomatoes, juice and 1 litre water.

2. 2

   Bring to the boil, stir in the stock and chop the tomatoes coarsely. Cover and simmer for about 10 minutes. Cut bread into about 18 slices. Remove the crusts from about 10 slices of bread and soak in cold water for about 10 minutes. Cut the rest of the bread slices into cubes. Cut the remaining peppers into small cubes. Wash, quarter, seed and dice the tomatoes. Heat the fat in a pan. Fry bread cubes in it until golden brown. Remove. Puree the soup. Pass the soaked bread through a sieve directly into the soup. Season soup with salt, pepper, 1 pinch of sugar and lemon juice.

3. 3

   Heat the fat in a pan. Fry bread cubes in it until golden brown. Remove. Puree the soup. Pass the soaked bread through a sieve directly into the soup. Season soup with salt, pepper, 1 pinch of sugar and lemon juice. Wash the prawns and dab them dry. Peel 1 clove of garlic and cut into thin slices. Heat 2 tablespoons of oil. Sauté the garlic in it. Add the prawns and fry for 3-4 minutes. Season with salt and pepper. Serve the soup with prawns, bread, pepper and tomato cubes

4. 4

   Wash the prawns and dab them dry. Peel 1 clove of garlic and cut into thin slices. Heat 2 tablespoons of oil. Sauté the garlic in it. Add the prawns and fry for 3-4 minutes. Season with salt and pepper. Serve the soup with prawns, bread, pepper and tomato cubes

5. 5

   With 12 people:

Nutrition Facts

KCAL
270 kcal

CARBS
28 g

FATS
9 g

PROTEINS
21 g