Chilled Gazpacho Soup
Healthy, because
Even smarter
Nutritional values
The tomatoes in the cold soup contain the natural plant pigment lycopene, which has an antioxidant effect. This means that the plant substance can protect our body cells from harmful environmental influences and thus counteract the development of cancer.
The Spanish vegetable soup is a real classic in terms of foreplay. Serve the gazpacho in small glasses together with some toasted bread.
(Percentage of daily recommendation)
| Calorie | 91 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 40.4 μg | (67 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 146 mg | (154 %) | ||
| Potassium | 623 mg | (16 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 slice Toast
- 1 onion
- 2 cloves garlic cloves
- 4 fully ripe Tomatoes
- 1 Cucumber
- 2 Bell pepper (red and yellow)
- 1 Tbsp Sherry vinegar
- 1 Tbsp olive oil
- salt
- cayenne pepper
Preparation steps
Remove the crust from the bread and soak in a little water. Peel the onion and garlic, then finely dice. Cut a shallow cross into the tomato. Blanch the tomatoes in boiling water, and then transfer to an ice water bath. Peel, quarter, and remove the stem and seeds. Peel the cucumber, halve lengthwise, and remove the seeds. Rinse, peel, halve, and trim the peppers.
Finely dice one quarter of the vegetables. Coarsely chop the remaining vegetables. Add the coarsely chopped vegetables to a blender, then puree. Squeeze out the white bread, mix with the onions and garlic, and then puree in the blender. Gradually blend in approximately 8 ounces of water until your desired consistency is reached.
Add the vinegar and oil. Season to taste with salt and cayenne pepper.
Chill the gazpacho for at least 30 minutes, covered, before serving. Season to taste, then divide into glasses. Top with the diced vegetables.
Garnish with the fresh herbs.
