Chilled Pea Gazpacho with Mint and Scallions
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
246
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 60.2 μg | (100 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 544 mg | (14 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 900 milliliters Vegetable broth
- 1 garlic clove (finely chopped)
- 4 scallions (sliced)
- 1 tsp sunflower oil
- 450 grams Peas (frozen)
- 1 Tbsp sugar
- 2 Tbsps mint (chopped)
- salt
- peppers
- 150 grams Greek Yogurt (0.1% fat)
- 150 grams large white Beans (canned, drained)
- 4 scallions
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- 1 Tbsp Parmesan (grated)
Preparation steps
1.
In a pot, heat vegetable broth. In another pan, sauté scallions and garlic in oil until softened. Add peas, sugar and hot broth. Simmer 5-7 minutes. Pour soup into a large measuring cup or other container. Stir in mint and puree with an immersion blender until smooth. Strain soup through a sieve and let cool. Meanwhile, rinse and trim scallions and thinly slice crosswise into rings. In a pan, fry scallions in olive oil until softened. Add drained beans and sauté briefly. Season with Parmesan, salt and pepper. Let cool.
2.
Stir yogurt into chilled soup. Season to taste and divide among 4 soup bowls. Garnish with bean and scallion mixture.
