Low-Cal Dinner

Yellow Tomato Gazpacho

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Average: 5 (2 votes)
(2 votes)
Yellow Tomato Gazpacho
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 45 min.
Preparation
Calories:
212
calories
Calories

Healthy, because

Even smarter

Nutritional values

This is how summer tastes: The refreshing yellow gazpacho with croutons is spiced up with garlic and onions. In addition, the onion scores points with the sulphides it contains, which kill disease-causing bacteria and fungi. The lycopene from the tomatoes is effective as an antioxidant and thus protects the body's cells from damage by free radicals.

Instead of whole grain toast, you can also use whole grain bread that is left over. This makes the yellow gazpacho a good way to make use of leftovers.

1 serving contains
(Percentage of daily recommendation)
Calorie212 cal.(10 %)
Protein5 g(5 %)
Fat11 g(9 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.9 mg(33 %)
Vitamin K19.7 μg(33 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2 mg(17 %)
Vitamin B₆0.3 mg(21 %)
Folate83 μg(28 %)
Pantothenic acid0.8 mg(13 %)
Biotin8.2 μg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C101 mg(106 %)
Potassium479 mg(12 %)
Calcium46 mg(5 %)
Magnesium33 mg(11 %)
Iron1 mg(7 %)
Iodine4 μg(2 %)
Zinc0.5 mg(6 %)
Saturated fatty acids1.6 g
Uric acid28 mg
Cholesterol0 mg
Complete sugar6 g

Ingredients

for
6
Ingredients
2 green Bell pepper
24 ozs Yellow Tomatoes
5 cloves garlic cloves
6 Tbsps olive oil
2 onions
16 ozs cold Vegetable broth
3 Tbsps Sherry vinegar
7 ozs white bread
salt (and pepper, to taste)
How healthy are the main ingredients?
Tomatowhite breadolive oilgarlic cloveonionsalt

Preparation steps

1.

Cut the crust off the bread and weigh out approximately 5 1/2 ounces of the bread. Mix broth and vinegar, sprinkle over the measured bread and soak 10 minutes. Blanch tomatoes in boiling water, rinse with cold water, peel, cut in half, remove seeds and dice pulp into cubes.

2.

Peel cucumber, halve and scrape out seeds with a spoon. Cut bell peppers in half, remove the cores, rinse and dice both vegetables finely. Peel garlic and onions. Squeeze garlic through a press and finely chop onions.

3.

Puree 2/3 of the soaked bread and vegetables in the blender. Stir in remaining diced vegetables and mix with 4 tablespoons olive oil. Season with salt and pepper and leave for 3 hours in the refrigerator. Cut the remaining white bread into cubes and toast in a pan with the remaining oil. Garnish gazpacho with toasted bread cubes.