Gazpacho Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 106 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 32.3 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 697 mg | (17 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 slices Toast (or wheat bread)
- 1 white onion
- 2 garlic cloves
- 1 red chili pepper
- 600 grams fully ripe Tomatoes
- 1 Cucumber
- 1 yellow Bell pepper
- 1 Tbsp Sherry vinegar
- 1 Tbsp olive oil
- salt
- cayenne pepper
Preparation steps
Remove crust from bread and soak in a little water. Peel the onion and garlic and finely dice both. Rinse the chile, cut in half lengthwise and scrape out the seeds. Cut the flesh into strips. Slice the tomatoes crosswise and pour into boiling water. Rinse in cold water and remove skins. Halve the tomatoes, remove the seeds and stem. Peel the cucumber, halve lengthwise and remove seeds. Rinse, trim and roughly chop the bell pepper. Place the bell pepper, cucumber and tomato in the kitchen blender and puree. Squeeze the moisture from the white bread and mix in with the onion, garlic and the chile. Add the vegetable puree. Add approximately 250 ml (approximately 1 cup) of cold water and mix to the desired consistency.
Mix in the vinegar and olive oil, and season with salt and cayenne pepper
Refrigerate the soup, covered, for at least 30 minutes before serving, then season to taste. If desired, pour gazpacho into bottles and serve with a straw.
