SINGLE SERVING:
| Fat (g) | Protein (g) | Carbs (g) | Fiber (g) | Total (kcal) | |
| Tomato (300g) | 9 | 3 | 54 | ||
| Bell Pepper (50g) | <1 | 3 | 13,5 | ||
| Cucumber (40g) | 6 | ||||
| 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 | |
| Zucchini (50g) | <1 | <1 | <1 | 8,5 | |
| Vinegar | |||||
| 26,3 | 37,2 | 36,2 | 3,3 | 481,2 |
Vegan/vegetarian substitutes for chicken:
| | Fat (g) | Protein (g) | Carbs (g) | Fiber (g) | Total (kcal) |
| Firm Tofu (350g) | 6 | 23 | 5 | | 270 |
| Edamame (200g) | 8 | 22 | 14 | 8 | 218 |
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!
