Gazpacho Soup

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Gazpacho Soup
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
152
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie152 cal.(7 %)
Protein3 g(3 %)
Fat11 g(9 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E3.2 mg(27 %)
Vitamin K28.4 μg(47 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2 mg(17 %)
Vitamin B₆0.3 mg(21 %)
Folate92 μg(31 %)
Pantothenic acid0.9 mg(15 %)
Biotin11.3 μg(25 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C55 mg(58 %)
Potassium723 mg(18 %)
Calcium39 mg(4 %)
Magnesium35 mg(12 %)
Iron1 mg(7 %)
Iodine5 μg(3 %)
Zinc0.3 mg(4 %)
Saturated fatty acids1.6 g
Uric acid35 mg
Cholesterol0 mg
Complete sugar9 g

Ingredients

for
2
Ingredients
6 Tomatoes
1 onion
1 garlic clove
2 Tbsps olive oil
1 tsp Chili powder
peppers
½ l mineral water
salt
1 Tbsp Lime juice
yellow and green paprika (1/4 of each)
¼ Cucumber
How healthy are the main ingredients?
olive oilTomatooniongarlic clovesaltCucumber

Preparation steps

1.

Blanch 5 of the tomatoes in hot water, then peel. Peel and chop the onion and garlic. Puree the prepared ingredients with the oil. Season to taste with chili powder, pepper, salt and lime juice.

2.

Stir in the mineral water and refrigerate. Halve the last tomato, remove the seeds and dice. Remove the seeds from the peppers and cucumber, then finely dice. Serve the cold soup with the diced vegetables. The soup is perfect on hot days.