Cold Spanish Vegetable Soup with Croutons (Gazpacho)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 29 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 717 mg | (18 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the soup
- 1 slice white bread
- 400 grams Tomatoes
- 1 red Bell pepper
- 1 green Bell pepper
- 200 grams Cucumber
- 2 garlic cloves
- 2 tsps Tomato paste
- 200 milliliters Tomato juice
- 2 Tbsps olive oil
- 1 Tbsp White vinegar
- 1 tsp sugar
- Sea salt
- freshly ground peppers
- For the croutons
- 2 slices white bread
- 3 Tbsps butter
Preparation steps
For the soup, soak the white bread soak in water. Cut an "x" on the bottoms of the tomatoes, blanch in boiling water, peel, remove the seeds and chop. Trim the peppers and finely chop.
Peel the cucumber, cut in half lengthwise, remove the seeds and finely chop. Peel the garlic and finely chop. Puree the soaked bread with the tomatoes, garlic, 2/3 of the pepper and cucumber cubes, tomato paste and tomato juice. Set aside the remaining diced cucumber and peppers for garnish.
Season the soup with olive oil, vinegar, sugar, salt and pepper and let stand in the refrigerator for 1-2 hours.
For the croutons, melt the butter. Cut the white bread into small cubes and saute in butter until golden brown. Stir the soup, spoon into bowls and serve sprinkled with the reserved diced vegetables and croutons.
