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Chilled Chunky Soup
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
Calories:
232
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 44.6 μg | (74 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 1,084 mg | (27 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 35 ozs very ripe Tomatoes (roughly chopped)
- 4 scallions (roughly chopped)
- 3 cloves garlic cloves
- ½ Cucumber (peeled and roughly chopped)
- 1 red Bell pepper (roughly chopped)
- 0.333 cup extra virgin olive oil
- 2 Tbsps Sherry vinegar
- salt
- peppers
Preparation
Preparation steps
1.
Put all the vegetables in a blender or food processor and whizz until smooth. If you want a smooth soup, put the gazpacho through a sieve, once or twice.
2.
Return to the blender and whizz, while slowly adding the olive oil and sherry vinegar. Season well with salt and pepper. If the soup is too thick, add a little water. Chill until ready to serve.
3.
Garnish with the diced vegetables and bread pieces.
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