|Fat (g)||Protein (g)||Carbs (g)||Fiber (g)||Total (kcal)|
|Bell Pepper (50g)||<1||3||13,5|
|Olive Oil (10g ~2 teaspoons)||12|
|Toasted Bread (40g)||1,2||4||21,6||<1||117,2|
|Chicken Breast (120g)||13||30||258|
|Red Onion (60g)||<1||5,5||<1||24|
Vegan/vegetarian substitutes for chicken:
|||Fat (g)||Protein (g)||Carbs (g)||Fiber (g)||Total (kcal)|
|Firm Tofu (350g)||6||23||5||||270|
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!