Vegan Weight Loss Recipe

Gazpacho Soup

without bread (gluten-free)
5
Average: 5 (2 votes)
(2 votes)
Gazpacho Soup
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
142
calories
Calories

Healthy, because

Even smarter

Nutritional values

This gazpacho without bread is vegan, gluten-free and perfect for midsummer! Onion and garlic provide a pleasant spice and supply the body with essential oils like allicin, which can positively influence the intestinal flora and fight unwanted bacteria. Olive oil makes the fat-soluble vitamins from the various vegetables available and scores points with essential, polyunsaturated fatty acids.

Those who prefer to be careful with spicy dishes should better omit the Tabasco. With onions, garlic and chopped parsley, the gazpacho without bread gets enough spice and is also super tasty.

1 serving contains
(Percentage of daily recommendation)
Calorie142 cal.(7 %)
Protein3 g(3 %)
Fat11 g(9 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E4.6 mg(38 %)
Vitamin K37.6 μg(63 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.4 mg(29 %)
Folate101 μg(34 %)
Pantothenic acid0.7 mg(12 %)
Biotin8.2 μg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C145 mg(153 %)
Potassium564 mg(14 %)
Calcium36 mg(4 %)
Magnesium31 mg(10 %)
Iron1 mg(7 %)
Iodine4 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids1.6 g
Uric acid28 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
1 onion
3 garlic cloves
½ Cucumber
1 Red Bell pepper
1 yellow Bell pepper
1 can peeled Tomatoes (800 grams)
1 tsp ground Cumin
1 Tbsp White vinegar
4 Tbsps olive oil
salt
peppers
1 Tbsp Tabasco sauce
chopped parsley (for sprinkling)
How healthy are the main ingredients?
Tomatoolive oiloniongarlic cloveCucumberCumin

Preparation steps

1.

Cut white bread into cubes coarsely. Peel onion and garlic and chop coarsely. Rinse cucumber and bell peppers. Finely dice half of cucumber and chop the rest coarsely. Halve bell peppers, remove seeds and ribs. Chop half of peppers finely and chop the rest coarsely. 

2.

Puree coarsely chopped vegetables, onion, garlic, peeled tomatoes, bread cubes, cumin powder and vinegar in a blender, gradually add oil. Season with salt and pepper. Add finely diced vegetables and refrigerate. Sprinkle with parsley and serve.