Gazpacho Soup
Healthy, because
Even smarter
Nutritional values
This classic Spanish gazpacho soup is packed with the antioxidant lycopene thanks to the tomatoes and healthy fats from the olive oil.
Serve this gazpacho with freshly-grilled bread drizzled with olive oil and salt.
(Percentage of daily recommendation)
| Calorie | 108 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 33.8 μg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 209 mg | (220 %) | ||
| Potassium | 743 mg | (19 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 slice Toast
- ½ yellow onion
- 2 garlic cloves
- 500 grams fully ripened Tomatoes
- ½ Cucumber
- 3 red Bell pepper
- 2 scallions
- 1 Tbsp Sherry vinegar
- 1 Tbsp olive oil
- salt
- cayenne pepper
Preparation steps
Remove the crusts from the toast and soak in some water.
Peel the onion and garlic and chop finely. Blanch the tomatoes in boiling water, peel and halve them, scrape out the seeds and chop the flesh coarsely. Rinse the cucumber, cut in half lengthwise and scrape out the seeds. Rinse and halve the bell peppers and remove the seeds and ribs.
Cut one bell pepper and half the cucumber into 1/2" cubes and set aside. Cut the remaining cucumber and two peppers into chunks.
Rinse and peel the scallions. Cut one scallion into small rolls and set aside. Cut the second scallion into pieces.
Squeeze the excess water from the toast and combine with the onion and garlic cubes, the tomatoes, the coarsely chopped bell peppers, the cucumber and the scallions in a blender.
Mix well and gradually add up to 1 cup of cold water until the correct consistency is obtained. Pour in the vinegar and oil and season with salt and cayenne pepper.
Chill the soup for at least 1 hour before serving.
Serve garnished with the remaining diced vegetables.
