Light Gazpacho with Skewers

SINGLE SERVING:

Fat (g)Protein (g)Carbs (g)Fiber (g)Total (kcal)
Tomato (300g)9354
Bell Pepper (50g)<1313,5
Cucumber (40g)6
Olive Oil (10g ~2 teaspoons)12
Toasted Bread (40g)1,2421,6<1117,2
Chicken Breast (120g)1330258
Red Onion (60g)<15,5<124
Zucchini (50g)<1<1<18,5
Vinegar
26,337,236,23,3481,2

Vegan/vegetarian substitutes for chicken:

Fat (g)Protein (g)Carbs (g)Fiber (g)Total (kcal)
Firm Tofu (350g) 6235270
Edamame (200g) 822148218

To prepare the light gazpacho:
Cut the tomatoes, cucumber and (red) bell pepper. Put them in a blender with the olive oil and the bread, then blend until it all becomes a cream. Once there’s no chunks add some salt and a little dash of vinegar, then blend again. If it came out too thick, add a bit of cold water to it. Taste it, and fix salt/vinegar to your liking. Put in the fridge and let sit while you cook the skewers.

For the skewers:
Cut the onion, chicken (or substitute) and zucchini in cubes, then alternate on a stick. Grill at medium heat.

Gazpacho is a cold soup, so serve it as such with the side of skewers and enjoy!

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