Cucumber Gazpacho with Croutons - Vegan
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
215
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 215 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 49.1 μg | (82 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 613 mg | (15 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 slices white bread
- 2 Tbsps olive oil
- 1 Tbsp finely chopped mint
- 2 Cucumber
- 1 shallot
- 2 sprigs parsley
- 2 sprigs Dill
- 1 sprig Basil
- 200 milliliters Soy yogurt
- 600 milliliters Vegetable broth (vegan)
- salt
- peppers
- parsley (for garnish)
Preparation steps
1.
Remove the crusts from the bread and soak 2 slices in a little water. Cut the remaining slices into cubes and fry in some oil until golden brown. Add the mint and then remove the herbed croutons from the pan.
2.
Rinse and peel the cucumber, cut in half lengthwise, remove seeds and chop into pieces. Peel and finely chop the shallot. Rinse the herbs, shake dry, and coarsely chop the leaves.
3.
Combine the cucumber with the shallot, the remaining oil, the herbs, the expressed bread, the yogurt and a little broth and purée everything together. Add more broth until desired consistency in reached. Season with salt and pepper and chill for at least 1 hour.
4.
Pour the soup into glasses and serve garnished with the croutons and parsley.
