Gazpacho Soup
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
184
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 184 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 42.4 μg | (71 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 162 mg | (171 %) | ||
| Potassium | 894 mg | (22 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 slices Toast
- 1 Cucumber 400 g (approximately 14 ounces)
- 400 grams Beefsteak tomato
- 4 shallots
- 2 garlic cloves
- 1 ½ Red Bell pepper
- 500 milliliters Beef broth
- 250 milliliters Tomato juice
- 2 Tbsps Red wine vinegar
- 3 Tbsps lemon juice
- 3 Tbsps olive oil
- ½ green Bell pepper
- salt
- freshly ground peppers
- ½ bunch Basil
Preparation steps
1.
Remove crust from bread and soak crustless slices in a little cold water.
2.
Peel cucumber, remove seeds and cube. Blanch tomatoes, then peel, core and coarsely chop. Peel onion and garlic and finely chop. Take 1 red pepper, rinse and remove seeds and inner skins, then cut into large pieces.
3.
Mix chopped vegetables with soaked bread and broth. Puree with an immersion blender in batches until smooth.
4.
Stir in red wine vinegar, lemon juice and oil. Cover and chill in refrigerator for at least 1 hour.
5.
Just before serving, cube the remaining half green and red peppers. Remove chilled soup from refrigerator, pour into bowls and season with salt and pepper. Top with cubed peppers and garnish with fresh basil.
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