Refreshing Vitamin Kick

Cucumber and Basil Gazpacho

5
Average: 5 (1 vote)
(1 vote)
Cucumber and Basil Gazpacho
share Share
print
bookmark_border Copy URL
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
87
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie87 cal.(4 %)
Protein5 g(5 %)
Fat3 g(3 %)
Carbohydrates9 g(6 %)
Sugar added1 g(4 %)
Roughage1.3 g(4 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E0.2 mg(2 %)
Vitamin K16.3 μg(27 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate30 μg(10 %)
Pantothenic acid0.6 mg(10 %)
Biotin4.1 μg(9 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C14 mg(15 %)
Potassium404 mg(10 %)
Calcium163 mg(16 %)
Magnesium27 mg(9 %)
Iron0.7 mg(5 %)
Iodine9 μg(5 %)
Zinc0.7 mg(9 %)
Saturated fatty acids2.2 g
Uric acid10 mg
Cholesterol9 mg
Complete sugar8 g

Ingredients

for
4
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
How healthy are the main ingredients?
BasilsugarCucumbergarlic clovesalt

Preparation steps

1.

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. 

2.

Season to taste with sugar, Tabasco, lemon juice, salt, and pepper.

3.

Pour the soup into chilled glasses, garnish with the reserved basil leaves, and serve.