Avocado Gazpacho
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
315
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 19.1 μg | (32 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 671 mg | (17 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Avocados
- ¾ l Beef broth (jarred)
- ⅛ l white wine
- 150 grams Crème fraiche
- 2 tsps lemon juice
- 2 garlic cloves
- 2 slices Toast
- 1 Tbsp olive oil
- salt
- peppers
- fresh mint
Preparation steps
1.
Halve the avocado and remove the seeds. Dice the pulp, and set some aside for garnish. Drizzle the reserved avocado with a few drops of lemon juice. Puree the remaining avocado with the white wine and the lemon juice in the blender.
2.
Peel the garlic. Bring the broth to a boil, then pass the garlic through a press into the broth. Remove from the heat, and gradually whisk in the avocado puree.
3.
Mix in the creme fraiche, then season to taste with salt and pepper. Chill for at least 1/2 hour in the refrigerator. Cut the bread into cubes. Heat the oil in a pan, and toast the bread. Garnish the gazpacho with the reserved avocado and the croutons, then serve.
