Directions:
- In a blender place cut up tomatoes, garlic, bread, bell pepper, cumin and saffron and blend smooth.
- With blender running add olive oil and vinegar.
- Mixture will be thick.
- Consistency should be like yoghurt.
- If too thick add a little water.
- Process until foamy.
- Season with salt, pepper and cumin to taste.
- Place into soup bowls or soup cups, add the shrimp and garnish with the parsley.
- Serve at room temperature
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 388.28 Kcal (1626 kJ) | ||
| Calories from fat | 179.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.89g | 31% | |
|---|---|---|---|
| Cholesterol | 253.09mg | 84% | |
| Sodium | 802.63mg | 33% | |
| Potassium | 759.12mg | 16% | |
| Total Carbs | 19.31g | 6% | |
| Sugars | 7.31g | 29% | |
| Dietary Fiber | 3.1g | 12% | |
| Protein | 36.59g | 73% | |
| Vitamin C | 52.7mg | 88% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.6mg | 75% | |
| Calcium | 195.5mg | 20% | |
| Amount Per 100 g | |||
| Calories | 96.69 Kcal (405 kJ) | ||
| Calories from fat | 44.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.95g | 31% | |
|---|---|---|---|
| Cholesterol | 63.03mg | 84% | |
| Sodium | 199.88mg | 33% | |
| Potassium | 189.04mg | 16% | |
| Total Carbs | 4.81g | 6% | |
| Sugars | 1.82g | 29% | |
| Dietary Fiber | 0.77g | 12% | |
| Protein | 9.11g | 73% | |
| Vitamin C | 13.1mg | 88% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3.4mg | 75% | |
| Calcium | 48.7mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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