Cherry Gazpacho
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
| Calorie | 185 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 39.4 μg | (66 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 167 mg | (176 %) | ||
| Potassium | 926 mg | (23 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 2 slices Toast
- 1 red onion
- 1 garlic clove
- 500 grams fully ripe Tomatoes
- 1 Cucumber
- 2 yellow Bell pepper
- 350 grams Sweet cherry
- 1 Tbsp lemon juice
- 2 Tbsps olive oil
- salt
- sweet ground paprika
- Chili powder
- mint (for garnish)
Preparation steps
Remove the crust from the bread, and soak the bread in some water. Peel and finely dice the onion and garlic. Score the tomatoes crosswise, and blanch in boiling water. Remove from the water, and peel. Quarter, remove the seeds, and remove the cores. Peel the cucumber, and halve lengthwise. Dice 1/4 of the cucumber for garnish, and coarsely chop the remaining cucumber. Rinse and halve the pepper. Peel (with a vegetable peeler) and cut into pieces. Rinse the cherries and remove the stones. Finely dice 8 cherries for garnish. Puree the remaining cherries with the prepared vegetables, squeezed bread, lemon juice, and oil in a blender. Mix in enough cold water, up to 200 ml (approximately 7 ounces) to reach your desired consistency. Season to taste with salt, paprika, and chili powder. Cover and chill the soup for at least 1 hour in the refrigerator. Mix the diced cherries with the diced cucumbers. Chill in the refrigerator also.
Rinse and dry the cilantro, then finely chop. Mix the cilantro into the diced cherry-cucumber mixture.
Season the soup before serving, then place into bowls. Top with the diced cherry mixture and serve.
