Gazpacho Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 89 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 40.4 μg | (67 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 613 mg | (15 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 slice Toast (or wheat bread)
- 1 onion
- 1 garlic clove
- 4 fully ripe Tomatoes
- 1 Cucumber
- 2 Bell pepper (red and yellow)
- 1 Tbsp Sherry vinegar
- 1 Tbsp olive oil
- salt
- cayenne pepper
- cilantro (for garnish)
Preparation steps
Remove crust from bread and soak in a little water. Peel the onion and garlic and finely dice both. Make crosswise slices in the tomatoes and pour into a bowl of boiling water. Then place in cold water and remove skin. Cut the tomatoes into quarters and remove the seeds. Peel the cucumber, halve lengthwise and remove seeds. Rinse the bell peppers, peel, halve and trim.
Set aside about a quarter of the chopped cucumber, bell peppers and tomatoes. Cut the rest into chunks and puree. Squeeze the toast well and mix with the onion and garlic in the vegetable puree. Then add cold water to the puree (about 250 ml) (approximately 1 cup) and dilute to the desired consistency. Add the vinegar and olive oil and season the gazpacho to taste with salt and cayenne pepper.
Cover the soup at least 30 minutes and allow to cool. Before serving, distribute into glasses and sprinkle with the small diced vegetables. Serve and garnish with cilantro leaves.
