Gazpacho with Paneer Brochettes

Total time: 15m
Preparation Time: 15m

For 2 people

Nutritional Information

Contains 548 Kcal, 30g Protein, 13g Carbohydrates, 40g Fat


  • Paneer Brochettes
  • 2 tbsp. olive oil
  • 200 g paneer (indian cheese), cut into 1-cm-thick slices
  • 1 red chili, insides removed, cut into rings
  • 0.25 tsp. salt
  • Gazpacho
  • 2 tbsp. coriander, finely chopped
  • 2 gazpacho (je 310 ml)

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  • Paneer Brochettes

    Paneer an 4 Holzspiesschen stecken. Öl mit Chili verrühren, Paneer mit 1 EL Chili-Öl bestreichen, restliches Chili-Öl beiseite stellen. Grillpfanne heiss werden lassen, Spiessli beidseitig je ca. 3 Min braten, salzen.
  • Gazpacho

    Beiseite gestelltes Chili-Öl mit der Gazpacho verrühren. Gazpacho in Suppenteller giessen, Paneer-Spiessli auf den Tellerrand legen, Gazpacho mit Koriander bestreuen.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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