Chilled Cucumber Gaspacho
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
286
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 63 μg | (105 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,034 mg | (26 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel the cucumbers and grate finely. Halve the avocados; remove the stone and the flesh. Wash and dry the parsley and remove the leaves.
2.
Transfer the grated cucumber and avocado flesh to a food processor. Add the lemon juice, chilli sauce and parsley (keep a few leaves aside for decoration).
3.
Blend together whilst gently adding the cream. Season to taste.
4.
Divide the soup between four small glasses. Add the olive oil and stir well. Chill for at least one hour before serving.
5.
Decorate with parsley leaves.
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