Gazpacho
Nutritional values
(Percentage of daily recommendation)
| Calorie | 129 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 41.1 μg | (69 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 160 mg | (168 %) | ||
| Potassium | 853 mg | (21 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 slice Toast
- 1 white onion
- 2 garlic cloves
- 600 grams fully ripe Tomatoes
- 1 Cucumber
- 2 red Bell pepper
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- salt
- sweet ground paprika
- freshly ground peppers
- 150 grams red Grape
- 2 sprigs Basil
Preparation steps
Remove the crust from the bread, then soak it in some water. Peel and finely dice the onion and garlic. Score the tomatoes crosswise, then blanch in boiling water. Remove the tomatoes from the water, place in an ice water bath, and remove the skin. Cut the tomatoes into quarters, then remove the seeds and cores. Rinse the cucumbers and remove the ends. Quarter lengthwise and finely dice. Set half of the cucumber aside for garnish. Rinse and halve the peppers. Wipe dry and finely dice. Place the vegetables in a blender and puree completely. Squeeze the bread, and add to the blender with the onion and garlic. Add up to 250 ml (approximately 8 ounces) of cold water, until the desired consistency has been reached. Mix in the lemon juice and the oil, then season to taste with salt, paprika, and pepper. Cover the soup and chill in the refrigerator for at least 30 minutes before serving.
Rinse and peel the grapes. Cut in half and remove the seeds. Rinse the basil, pat dry, and remove the leaves from the stems.
Place the soup in bowls. Top with the reserved cucumber and the grapes. Garnish with basil, and serve.
