Almond Gazpacho with Grapes
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
522
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 522 cal. | (25 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 724 mg | (18 %) | ||
| Calcium | 356 mg | (36 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 34 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the almond gazpacho
- 150 grams blanched almonds
- 1 l milk
- ¼ Vanilla bean
- 2 egg yolks
- 40 grams sugar
- 1 tsp cornstarch (15 grams)
- For the grapes
- 100 grams green Grape
- 100 grams purple Grape
- 1 Tbsp lemon juice
- sugar (as desired)
Preparation steps
1.
For the almond gazpacho, toast almonds in a dry pan until golden-brown. Let cool and finely grind in a food processor. Heat milk. Split vanilla bean lengthwise and scrape out seeds with a sharp knife. Stir vanilla bean and seeds into milk, along with ground almonds.
2.
Beat egg yolks with sugar until foamy, then stir in cornstarch. Gradually add the hot vanilla-milk to the yolk mixture. Return mixture to the pot and bring to a boil, stirring constantly. Remove vanilla bean, let cool, stirring frequently. Refrigerate.
3.
Rinse, halve and remove seeds from grapes. Sprinkle with lemon juice and a little sugar. Let macerate until ready to serve.
4.
Divide almond gazpacho among bowls and sprinkle with grapes.
