Gazpacho with Tuna and Tapenade

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Gazpacho with Tuna and Tapenade
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Health Score:
6,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
469
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie469 kcal(22 %)
Protein21.05 g(21 %)
Fat19.81 g(17 %)
Carbohydrates54.49 g(36 %)
Sugar added1.05 g(4 %)
Roughage1.83 g(6 %)
Vitamin A77.05 mg(9,631 %)
Vitamin D0.6 μg(3 %)
Vitamin E0.98 mg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin11.44 mg(95 %)
Vitamin B₆0.43 mg(31 %)
Folate16.87 μg(6 %)
Pantothenic acid0.29 mg(5 %)
Biotin2.54 μg(6 %)
Vitamin B₁₂0.79 μg(26 %)
Vitamin C21.75 mg(23 %)
Potassium396.28 mg(10 %)
Calcium58.51 mg(6 %)
Magnesium28.91 mg(10 %)
Iron4.68 mg(31 %)
Iodine0.37 μg(0 %)
Zinc0.6 mg(8 %)
Saturated fatty acids3.01 g
Cholesterol22.6 mg

Ingredients

for
4
For the gazpacho
½ slice
½
250 grams
1
1 tablespoon
150 milliliters
freshly ground Pepper
1 pinch
For the tapenade
100 grams
black, pitted Olives
2
½ teaspoon
3 tablespoons
also
4
120 grams
fresh Tuna (ready to cook)
1 tablespoon

Preparation steps

1.

For the gazpacho: Remove the crust from the white bread and soak the bread in lukewarm water.

2.

Preheat the oven to 250°C (approximately 475°F). Line a baking sheet with parchment paper.

3.

Rinse the halved pepper, remove the seeds and white ribs and place skin-side up on the baking sheet. Bake until the skin is charred and begins to bubble. Remove from the oven, cover with a damp kitchen towel and let stand until cool enough to handle.

4.

Blanch the tomatoes in a pot of boiling salted water for 10 seconds. Drain, peel, quarter and remove the seeds, finely dice. Set aside 1 tablespoon. Peel the pepper and cut into small dice. Peel the garlic and chop finely. Transfer the tomatoes, pepper and garlic to a blender along with the oil, broth and a pinch of sugar. Squeeze the bread and add to the blender and puree the soup until smooth. Season with salt and pepper and refrigerate.

5.

For the tapenade: Drain the olives and anchovies and puree in a blender along with the capers and the oil. Spread on baguette slices.

6.

Rinse the tuna, pat dry, cut into thin strips, mix with the reserved diced tomatoes and season with lemon juice, salt and pepper. Spread on the baguette slices and garnish with chives.

7.

Season the gazpacho with vinegar, pour into glasses and serve with one slice of baguette.