Cold Vegetable Soup
Healthy, because
Even smarter
Nutritional values
Such a cold soup is full of healthy ingredients such as fistein from the cucumber, which supports brain performance. The tomatoes also score points with their ingredients: The plant pigment lycopene 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 cold vegetable soup is ideal when you are expecting guests, because the soup can be prepared well. Gazpacho, as the vegetable soup is also called, is especially popular in summer when it is very hot outside.
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 5.17 g | (5 %) | ||
| Fat | 11.07 g | (10 %) | ||
| Carbohydrates | 30.65 g | (20 %) | ||
| Sugar added | 2.17 g | (9 %) | ||
| Roughage | 3.55 g | (12 %) |
| Vitamin A | 265.79 mg | (33,224 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.24 mg | (10 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 3.63 mg | (30 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 54.15 μg | (18 %) | ||
| Pantothenic acid | 0.44 mg | (7 %) | ||
| Biotin | 4.64 μg | (10 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 117.88 mg | (124 %) | ||
| Potassium | 929.07 mg | (23 %) | ||
| Calcium | 80.73 mg | (8 %) | ||
| Magnesium | 34.36 mg | (11 %) | ||
| Iron | 1.98 mg | (13 %) | ||
| Iodine | 2.51 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.99 g | |||
| Cholesterol | 7.63 mg |
Ingredients
- Ingredients
- 3 slices white bread
- salt
- 400 grams Tomatoes
- 2 small, red Bell pepper
- 2 small, green Bell pepper
- ½ Cucumber
- 2 garlic cloves
- 2 tsps Tomato paste
- 400 milliliters cold Tomato juice
- 2 tsps grained Vegetable broth
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- 2 tsps cane sugar
- cayenne pepper
- 1 Tbsp butter
Preparation steps
Remove the crust from the bread. Cube 1 slice, season with salt and soak in 4 tablespoons of lukewarm water.
Blanch the tomatoes, peel, remove the seeds and chop.
Rinse the peppers, halve, remove the seeds and ribs and dice. Peel the cucumber, halve lengthwise, remove the seeds and chop.
Peel and finely chop the garlic.
Puree the soaked bread, tomato, garlic, half of the red peppers, half of the green peppers, cucumber, tomato paste, tomato soup and broth. Season with olive oil, lemon juice, sugar, salt and cayenne pepper. Chill for about 1 hour.
Cube the remaining bread. Fry in hot butter until crispy. Stir the soup and serve sprinkled with the remaining vegetables and croutons.
