Gazpacho Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 176 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 48.6 μg | (81 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 165 mg | (174 %) | ||
| Potassium | 1,040 mg | (26 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 3 slices Toast
- 1 Cucumber (About 400 grams)
- 2 carrots
- 400 grams Beefsteak tomato
- 2 shallots
- 1 chili pepper (chopped)
- 2 garlic cloves
- 2 Red Bell pepper
- 500 milliliters Beef broth
- 250 milliliters Tomato juice
- 1 Tbsp Red wine vinegar
- 3 Tbsps lemon juice
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- Tabasco sauce
- ½ bunch Basil (cut into thin strips)
Preparation steps
Cut off bread crusts and soak bread in a little cold water.
Peel cucumber and carrots and cut into large cubes. Finely dice about 1/4 of both vegetables. Blanch tomatoes in hot water briefly, rinse in cold water and peel. Halve and remove seeds, chop coarsely. Peel shallots and garlic and chop finely. Halve bell peppers, remove seeds and ribs, rinse and cut into large pieces. Dice 1/4 very finely.
Mix vegetables with squeezed white bread, broth, chile pepper and tomato juice and puree with an immersion blender.
Add red wine vinegar, lemon juice and olive oil to the soup and refrigerate, covered.
Before serving, add finely diced vegetables and basil to the soup. Season with a dash of Tabasco, salt and pepper. Pour into glasses and serve.
If desired, garnish with vegetable sticks.
