Low-Cal Dinner

Cucumber and Feta Cheese Gazpacho

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Cucumber and Feta Cheese Gazpacho
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
143
calories
Calories

Healthy, because

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Nutritional values

The cucumber in the cucumber and sheep's cheese gazpacho contains a lot of water; this is good for the skin and helps to increase the daily fluid intake. The cucumber also provides digestive bitters and some vitamin C for strong defences. The protein-rich sheep's cheese helps to build and maintain muscle mass. The mineral combination of calcium and phosphorus from the cheese has a positive effect on bone and dental health.

Would you like to enjoy the cucumber and sheep's cheese gazpacho vegan? All you have to do is replace the sheep's cheese - for example with crumbled tofu.

1 serving contains
(Percentage of daily recommendation)
Calorie143 cal.(7 %)
Protein7 g(7 %)
Fat9 g(8 %)
Carbohydrates9 g(6 %)
Sugar added2 g(8 %)
Roughage3.1 g(10 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E0.4 mg(3 %)
Vitamin K32.6 μg(54 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.2 mg(14 %)
Folate49 μg(16 %)
Pantothenic acid0.7 mg(12 %)
Biotin3.2 μg(7 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C27 mg(28 %)
Potassium493 mg(12 %)
Calcium151 mg(15 %)
Magnesium43 mg(14 %)
Iron1.2 mg(8 %)
Iodine28 μg(14 %)
Zinc1 mg(13 %)
Saturated fatty acids4.5 g
Uric acid24 mg
Cholesterol17 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
2 Cucumber (about 1 kg)
1 garlic clove
2 scallions
1 tsp Mustard
½ whole lemon
salt
freshly ground peppers
1 tsp sugar
½ tsp ground Cumin
2 sprigs Dill
100 grams Feta
1 Tbsp Sesame seeds
How healthy are the main ingredients?
FetaSesame seedssugarMustardDillCucumber

Preparation steps

1.

Peel the cucumber, cut in half lengthwise, remove the seeds with a spoon and then cut into cubes.

2.

Peel and chop the garlic. Thinly slice the scallions.

3.

Finely puree everything with a hand blender.

4.

Season the soup with mustard, lemon juice, salt, pepper, sugar and cumin. Finely chop the dill and stir in. Chill the soup about 2 hours.

5.

Cut the feta into small cubes.

6.

Toast the sesame seeds in a dry pan.

7.

To serve, spoon the gazpacho into glasses or bowls, sprinkle with feta and sesame seeds and garnish with dill sprigs.

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