EIWITRIJK RECEPT · FASE 3 · DINER

Gazpacho with prawns and avocado

Cold gazpacho with juicy prawns and avocado, a filling protein-rich Phase 3 dish.

20 min totaal 2 porties 420 kcal p.p. 30 g protein

A richer take on classic gazpacho, with juicy cooked prawns and creamy avocado. The cold tomato soup is blended smooth and seasoned with sherry vinegar, whilst wholemeal croutons provide a crispy finish. This gazpacho with prawns and avocado is completely cold and bursting with flavour.

In Phase 3, the plate can be a bit fuller, and this dish delivers that in style. The prawns bring lean, high-quality protein that keeps you satisfied for long, whilst avocado and croutons provide healthy fats and a balanced dose of carbohydrates. This way, this gazpacho becomes a filling dish that sits nicely within a protein-rich diet.

Lovely with an extra handful of prawns on top or a spoonful of Greek yoghurt stirred through the soup. Finish with finely chopped chives for a fresh, green touch.

Zo maak je het

  1. Blend the tomatoes, pepper, cucumber and garlic into a smooth soup.
  2. Add sherry vinegar and olive oil and season to taste.
  3. Chill the gazpacho for at least 30 minutes.
  4. Divide the prawns and diced avocado over the bowls.
  5. Pour the chilled soup over.
  6. Finish with the wholemeal croutons and serve straight away.

Bewaren

Store the gazpacho covered in the fridge for up to two days. Add the prawns, avocado and croutons just before serving.

Variatietips

Replace the prawns with chunks of smoked salmon or peeled crayfish. A pinch of chilli flakes gives the soup a spicy kick.

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