Fruity Gazpacho
Nutritional values
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 27 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 743 mg | (19 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 1 red onion
- 1 garlic clove
- 2 Tomatoes
- 1 Mango
- 1 Cucumber
- 1 red chili pepper
- 400 milliliters Tomato juice
- 3 Tbsps olive oil
- 1 tsp lemon juice
- 1 pinch brown sugar
- salt
- freshly ground peppers
- Crushed ice (for serving)
- Basil (for garnish)
Preparation steps
Peel the onion and garlic cut the garlic into pieces and finely chop the onion. Set aside about 1 tablespoon. Rinse the tomatoes, quarter, core and cut into a small dice. Peel the mango and cut the flesh from the core. Cut approximately 1/3 of the flesh into small cubes and set aside and cut the rest into pieces. Peel the cucumber, halve lengthwise, scrape out the seeds and cut the flesh into cubes. Rinse the chile, halve, trim and puree with the cucumber, onion, mango, garlic, tomato juice and 2 tablespoons oil in a blender. Add some cold water if necessary. Stir in the reserved garlic, onion and mango. Season with lemon juice, sugar, salt and pepper and chill at least 30 minutes.
Distribute crushed ice into serving glasses. Pour in the soup. Drizzle with the remaining oil and serve garnished with basil.
