Cucumber and Basil Gazpacho
Healthy, because
Even smarter
Nutritional values
The refreshingly spicy cold peel is particularly convincing on hot days; it is precisely then that the cucumber benefits us with its high water content, which supports daily fluid intake. Basil is advisable for digestive problems, as the essential oils and tannins it contains relieve stomach cramps and flatulence.
Those who prefer to do without spiciness can leave out the splash of Tabasco. In order to be able to serve the cold bowl really cold, it is recommended to keep it in the refrigerator for several hours beforehand. Ice cubes can also provide additional cooling.
(Percentage of daily recommendation)
| Calorie | 87 cal. | (4 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 404 mg | (10 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 Cucumber
- 1 garlic clove
- 150 grams Yogurt (low-fat)
- 1 bunch Basil
- 250 milliliters Buttermilk
- 2 Tbsps Crème fraiche
- 1 pinch sugar
- 1 splash Tabasco sauce
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
Preparation steps
Peel and coarsely chop the cucumber. Peel the garlic. Puree the cucumber, garlic, yogurt, and and creme fraiche in the blender. Rinse the basil, pat dry, and remove the leaves from the stems. Set some aside for garnish, and add the rest to the blender with the buttermilk. Puree until combined. If the soup is too thick, thin with a little cold water until the desired consistency is reached.
Season to taste with sugar, Tabasco, lemon juice, salt, and pepper.
Pour the soup into chilled glasses, garnish with the reserved basil leaves, and serve.
