Gazpacho with paneer skewers

Gazpacho with paneer skewers

Total: 15 min. | Active: 15 min.
vegetarian, gluten-free
Nutritional value / people: 548 kcal
, Fat: 40 g
, Carbohydrate: 13 g
, Protein: 30 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Paneer skewers

200 g paneer, cut into slices approx. 1 cm thick
2 tbsp olive oil
1 red chilli, deseeded, cut into rings
¼ tsp salt


2 Betty Bossi Gazpacho Mango Tomate
2 tbsp coriander, finely chopped
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How it's done

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Paneer skewers

Thread the paneer onto 4 wooden skewers. Combine the oil and chilli, brush the paneer with 1 tbsp of the chilli oil, set aside the remainder of the chilli oil. Heat the griddle, cook the skewers for approx. 3 mins. on each side, season with salt.


Mix the reserved chilli oil with the gazpacho. Pour the gazpacho into the soup plates, place the paneer skewers on the side of the plates, sprinkle the coriander on top of the gazpacho.

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