Gazpacho Soup in Shot Glasses
Healthy, because
Even smarter
Nutritional values
Tomatoes, tomato juice and tomato paste provide the valuable antioxidant lycopene, which can have a regulating effect on blood pressure and protects the body's cells from damage.
The Mini-Gazpacho is served in small glasses and is a perfect appetizer for the summer. The vegetable soup can also be used as a main course: But you should plan a larger quantity per person and, depending on your preference, add a slice of wholemeal bread.
(Percentage of daily recommendation)
| Calorie | 121 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 378 mg | (9 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 5 slices Whole Wheat Bread (remove crust)
- 3 Tbsps Sherry vinegar
- 2 cloves garlic cloves (peeled)
- 1 Tbsp sugar
- 2 chili peppers (chopped)
- 5 ozs olive oil
- 36 ozs Tomatoes
- 2 Tbsps Ketchup
- 34 ozs Tomato juice
- 1 bunch scallions
- 2 red Bell pepper
- 1 Cucumber
- salt
- peppers
Preparation steps
Blanch tomatoes in hot water, remove, peel, quarter and remove seeds.
Rinse bell peppers and cut into quarters, remove the seeds and ribs and place with skin-side up on a baking sheet (brushed with oil). Heat the oven and bake bell peppers until the skin blisters and begins to turn black. Remove from oven and let cool covered with a damp cloth. Remove the skin.
Rinse, trim and cut scallion into rings.
Peel cucumber, cut in half, remove seeds and dice.
Dice the bread and place in a blender. While blender is running, and add vinegar, garlic, sugar and chile. Blend until mixture comes to a nice consistency. Gradually add some olive oil. Then add remaining ingredients and enter the rest of the oil until it forms a creamy soup. Season with salt and pepper and serve in small glasses.
