Gaspacho
Nutritional values
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 39.1 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 788 mg | (20 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 11 g |
Ingredients
- for the gaspacho
- 300 grams Beefsteak tomato
- ¼ Cucumber
- 1 Bell pepper
- 1 onion
- 2 garlic cloves
- 3 Tbsps breadcrumbs
- 2 Tbsps Red wine vinegar
- 3 Tbsps olive oil
- salt
- peppers
Preparation steps
For the gaspacho: Rinse the tomatoes and cut into eighths. Peel the cucumber, cut in half lengthwise and scrape out the seeds with a spoon. Coarsely chop and puree the tomatoes with 150 ml of cold water (approximately 5 ounces) in a blender. Halve the bell pepper, remove the seeds and inner white skins and rinse it. Peel and finely chop the onion. Peel the garlic. Puree the onion, pepper and garlic in the blender. Push the pureed vegetables through a sieve and mix with the breadcrumbs. Season with salt and pepper. Mix in the vinegar and olive oil and refrigerate covered for 2 hours.
For garnish: Peel and chop the egg. Rinse the scallions and cut the white and light green parts into rings.
Serve the gaspacho in bowls, garnished with egg and scallion.
