Gazpacho Soup

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Gazpacho Soup
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Health Score:
Health Score
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
207
calories
Calories

Healthy, because

Even smarter

Nutritional values

The parsley gazpacho consists largely of paprika, which contains a good portion of immune-strengthening vitamin C. Vitamin A, which is also contained, strengthens vision and ensures healthy, beautiful looking skin.

Depending on your preference, the parsley gazpacho can also be refined with other herbs such as refreshing mint. The vegetable soup can be served either as a light main course or as a summer starter.

1 serving contains
(Percentage of daily recommendation)
Calorie207 kcal(10 %)
Protein4.2 g(4 %)
Fat10.88 g(9 %)
Carbohydrates25.24 g(17 %)
Sugar added2.17 g(9 %)
Roughage1.59 g(5 %)
Vitamin A236.69 mg(29,586 %)
Vitamin D0 μg(0 %)
Vitamin E0.81 mg(7 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.09 mg(8 %)
Niacin2.87 mg(24 %)
Vitamin B₆0.14 mg(10 %)
Folate44.94 μg(15 %)
Pantothenic acid0.33 mg(6 %)
Biotin4.64 μg(10 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C24.56 mg(26 %)
Potassium730.63 mg(18 %)
Calcium71.28 mg(7 %)
Magnesium23.35 mg(8 %)
Iron1.68 mg(11 %)
Iodine1.32 μg(1 %)
Zinc0.46 mg(6 %)
Saturated fatty acids2.92 g
Cholesterol7.63 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3 slices
White bread (20 grams each)
400 grams
small, red and green Bell pepper (2 each)
½
2
2 teaspoons
400 milliliters
2 teaspoons
granulated instant Vegetable broth
2 tablespoons
1 tablespoon
2 teaspoons
1 tablespoon
2 tablespoons
chopped Parsley

Preparation steps

1.

Soak 1 slice of white bread in 4 tablespoons lukewarm water and season with salt.

2.

Blanch the tomatoes, peel, remove seeds and chop the pulp.

3.

Rinse the bell peppers, cut in half, remove seedsand ribs, and dice finely. Peel the cucumber, cut in half lengthwise, remove seeds and finely chop.

4.

Peel the garlic and chop finely.

5.

For the soup, puree the soaked bread, tomatoes, garlic, each half of red and green bell peppers and the cucumber cubes with tomato paste, tomato juice and vegetable broth. Stir in the olive oil, lemon juice and sugar, and season with salt and cayenne pepper, Set the soup for about 1 hour in the refrigerator.

6.

Cut the remaining white bread into small cubes and fry in hot butter. Stir the soup, transfer to plates and serve sprinkled with the remaining bell peppers, parsley and croutons.