Gazpacho
Nutritional values
(Percentage of daily recommendation)
| Calorie | 186 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 41.8 μg | (70 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 754 mg | (19 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 slices Toast
- 1 garlic clove
- 600 grams fully ripe Tomatoes
- 1 Cucumber
- 2 red Bell pepper
- 1 Tbsp Sherry vinegar
- 4 Tbsps olive oil
- salt
- sugar
- cayenne pepper
Preparation steps
Soak the bread in a little water. Peel and finely dice the garlic. Score the tomatoes crosswise and blanch in boiling salted water until the skin begins to burst. Remove the tomatoes from the water and peel. Cut the tomatoes into halves or quarters and remove the seeds. Peel the cucumber and halve lengthwise. Remove the seeds with a spoon. Rinse the peppers and cut in half. Remove the seeds and membranes from the peppers. Finely dice 1/4 of the peppers, cucumber, and tomatoes. Chill the diced vegetables until ready to serve. Cut the remaining vegetables into large pieces. Add the vegetables and the garlic to a blender and puree completely. Squeeze the bread, and add to the blender. Add 300 ml (approximately 10 ounces) of water to the blender, and puree everything completely. Mix in the vinegar and oil, then season to taste with salt, a pinch of sugar, and cayenne pepper. Chill in the refrigerator for at least 1 hour before serving.
Place the gazpacho in bowls, garnish with the diced vegetables, and serve.
