Gazpacho salad

Name: Gazpacho salad
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 500 g colourful peppers; 4 Tomatoes; 2 Onions; 2 Garlic cloves; 3 TABLESPOONS Vinegar; 6 TABLESPOONS Olive oil; 16 prawns ready to cook (with tail); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

500 g colourful peppers
4 Tomatoes
2 Onions
2 Garlic cloves
3 TABLESPOONS Vinegar
6 TABLESPOONS Olive oil
16 prawns ready to cook (with tail)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean, wash and chop the peppers. Clean, wash, quarter and seed the tomatoes. Cut the flesh into cubes. Peel and finely dice onions and garlic
2
Mix everything. Add vinegar and 4 tablespoons of oil. Season with salt and pepper. Heat 2 tablespoons of oil in a pan.
3
Fry the prawns for about 3 minutes. Season with salt and pepper. Arrange the salad with the prawns in a bowl. Garnish with parsley

Nutrition Facts

KCAL
90 kcal

CARBS
4 g

FATS
8 g

PROTEINS
1 g

Gazpacho salad

Ingredients

Directions

Nutrition Facts

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