Gazpacho Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 70.9 μg | (118 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 215 μg | (72 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 260 mg | (274 %) | ||
| Potassium | 1,407 mg | (35 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 2 Cucumber
- 1 kilogram ripe Tomatoes
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- salt
- freshly ground peppers
- 1 garlic clove
- 3 Tbsps balsamic vinegar
- 3 Tbsps Caper
- 1 chili pepper
- 1 bunch Basil
- 5 Tbsps olive oil
- 1 bunch scallions
Preparation steps
Peel cucumber. Rinse tomatoes and remove stems. Rinse and halve bell peppers, remove seeds and ribs. Set aside a quarter of each bell pepper, dice the rest. Cut two thirds of cucumber and tomatoes into cubes.
Puree cucumber, tomato and diced peppers, strain through a sieve. Season to taste with salt, pepper, crushed garlic and vinegar. Rinse chile pepper, halve and remove seeds, chop finely. Chop capers finely. Cut basil leaves into thin strips.Add chile pepper, caper, chopped basil and olive oil to the soup and refrigerate.
Cut remaining cucumber and remaining bell pepper into small cubes.
Rinse and dry scallions, cut green parts into rings.
Fill chilled soup into chilled soup bowls and garnish with small diced vegetables and scallions. Serve.
