Gazpacho with Tuna and Tapenade

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Gazpacho with Tuna and Tapenade
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1085
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,085 cal.(52 %)
Protein39 g(40 %)
Fat24 g(21 %)
Carbohydrates175 g(117 %)
Sugar added1 g(4 %)
Roughage13.1 g(44 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.7 μg(9 %)
Vitamin E6.2 mg(52 %)
Vitamin K18 μg(30 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin15.2 mg(127 %)
Vitamin B₆0.6 mg(43 %)
Folate186 μg(62 %)
Pantothenic acid0.7 mg(12 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C45 mg(47 %)
Potassium764 mg(19 %)
Calcium166 mg(17 %)
Magnesium112 mg(37 %)
Iron5.2 mg(35 %)
Iodine39 μg(20 %)
Zinc2.7 mg(34 %)
Saturated fatty acids4.5 g
Uric acid77 mg
Cholesterol21 mg
Complete sugar13 g

Ingredients

for
4
For the gazpacho
½ slice white bread
½ red Bell pepper
250 grams ripe Tomatoes
1 garlic clove
1 Tbsp olive oil
150 milliliters Vegetable broth
salt
freshly ground peppers
1 pinch sugar
For the tapenade
100 grams black, pitted Olives
2 Anchovy fillet
½ tsp Caper
3 Tbsps olive oil
also
4 Baguette
120 grams fresh Tuna (ready to cook)
lemon juice
1 Tbsp scallions
How healthy are the main ingredients?
TomatoTunaOliveolive oilwhite breadolive oil

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.