Classic Gazpacho
Nutritional values
(Percentage of daily recommendation)
| Calorie | 90 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 | 3.9 mg | (33 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 613 mg | (15 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 5 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 white onion
- 2 garlic cloves
- 500 grams fully ripe Tomatoes
- ½ Cucumber
- 2 red Bell pepper
- 1 Tbsp Sherry vinegar
- 1 Tbsp olive oil
- salt
- cayenne pepper
Preparation steps
Remove crust and soak bread in water. Peel the onion and garlic, finely dice both. Carve the tomatoes crosswise and put into boiling water, remove and plunge into cold water and peel. Halve the tomatoes, remove the seeds and the blossoms. Peel the cucumber, halve lengthwise and remove seeds. Rinse the peppers and remove seeds and ribs.
Cut almost a quarter each of the cucumber, peppers and tomatoes into small cubes and set aside. Cut the remainder into coarse pieces. Put the vegetable pieces in a blender and puree. Squeeze the white bread and mix with the onion and garlic into the vegetable puree. Add approximately 250 ml (approximately 1 cup) of cold water while mixing to the desired consistency.
Add the vinegar and olive oil while mixing, season with salt and cayenne pepper.
Cover the soup and chill at least 30 minutes before serving. To serve, taste and season, transfer to plates and garnish with small diced vegetables.
If desired garnish with croutons.
