Gazpacho Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
159
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 159 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 43 μg | (72 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 770 mg | (19 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 400 grams Tomatoes
- 150 grams Cherry tomatoes
- 1 paprika
- ½ Cucumber
- 1 Zucchini
- 2 shallots
- 1 garlic clove
- ⅜ l mineral water
- ¼ l Tomato juice
- 5 Tbsps Red wine
- 2 Tbsps Red wine vinegar
- 4 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Blanch the tomatoes, peel, remove the stem and seeds and cut into small cubes. Rinse and halve the cherry tomatoes. Rinse and dice the paprika. Rinse the cucumber and zucchini and cut into bite-size pieces.
2.
Peel the shallots and finely dice. Peel and press the garlic. Place 1/2 of the tomato, pepper, cucumber, zucchini, and shallot pieces together with the and garlic in a blender. Add the red wine and vinegar and puree.
3.
Finally, beat the olive oil into the puree in a thin stream. In a large bowl, combine the puree with the rest of the chopped vegetables, and pour in the mineral water and tomato juice. Season to taste with salt and pepper. Serve the soup cold, garnished with zucchini and parsley.
