EatSmarter exclusive recipe

Gazpacho with White Bread

(Spanish Vegetable Soup)
4.333335
Average: 4.3 (3 votes)
(3 votes)
Gazpacho with White Bread

Gazpacho with White Bread - Gazpacho - delicious and low-calorie classic from Andalusia

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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
176
calories
Calories

Healthy, because

Even smarter

Nutritional values

The cold Spanish soup "Gazpacho" is extremely light and low in calories. Plenty of vegetables provide vitamins and fibre, bread provides carbohydrates and olive oil valuable unsaturated fatty acids.

If you don't have a blender, you can of course also puree vegetables and bread with a hand blender or pass them through a "brisk Lotte" (passing sieve).

1 serving contains
(Percentage of daily recommendation)
Calorie176 cal.(8 %)
Protein5 g(5 %)
Fat6 g(5 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E4.5 mg(38 %)
Vitamin K43.5 μg(73 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.5 mg(36 %)
Folate124 μg(41 %)
Pantothenic acid1.2 mg(20 %)
Biotin12.7 μg(28 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C175 mg(184 %)
Potassium860 mg(22 %)
Calcium71 mg(7 %)
Magnesium52 mg(17 %)
Iron2.6 mg(17 %)
Iodine10 μg(5 %)
Zinc1 mg(13 %)
Saturated fatty acids1.1 g
Uric acid54 mg
Cholesterol0 mg
Complete sugar11 g
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
2 slices day-old white bread (each about 50 grams)
salt
6 tsps olive oil
10 very ripe Tomatoes (about 800 grams)
1 green Bell pepper (about 200 grams)
1 red Bell pepper (about 200 grams)
1 large white onion (about 100 grams)
1 garlic clove
1 large Cucumber (about 700 grams)
¾ cup mineral water (plus more if needed)
3 Tbsps Sherry vinegar (about 30 ml; possibly more, to taste)
peppers
How healthy are the main ingredients?
white breadolive oilsaltTomatooniongarlic clove
Preparation

Kitchen utensils

1 Cutting board, 1 Large knife, 4 Bowls (3 large, 1 small), 1 Teaspoon, 1 Small knife, 1 optional Blender, 1 Tablespoon, 1 Measuring cups, 1 Fine-mesh sieve, 1 Wooden spoon, 1 Plastic wrap

Preparation steps

1.
Gazpacho with White Bread preparation step 1

Remove crusts from bread and place the bread in a bowl. Season with a little salt and add 2 teaspoons olive oil and as much cold water as needed to cover the bread. 

2.
Gazpacho with White Bread preparation step 2

Rinse tomatoes, blanch in a pot of boiling water and let cook briefly. Drain, rinse under cold water and peel. 

3.
Gazpacho with White Bread preparation step 3

Halve tomatoes, cut out stems and coarsely chop the tomatoes. Place in a blender.

4.
Gazpacho with White Bread preparation step 4

Halve bell peppers, remove seeds, rinse and cut into small dice. Set about 1 tablespoon aside in a small bowl and add the rest to the tomatoes.

5.
Gazpacho with White Bread preparation step 5

Peel the onion, cut into small dice and add up to 2 tablespoons (to taste) to the tomato mixture, reserving the rest. Peel the garlic, chop finely and also add to tomato mixture.

6.
Gazpacho with White Bread preparation step 6

Peel cucumber, halve lengthwise and finely chop. Set aside 2 tablespoons diced cucumber. Add the rest to the tomato mixture along with the mineral water. Puree on the highest speed until smooth. 

7.
Gazpacho with White Bread preparation step 7

Add bread with the soaking liquid and vinegar and puree again briefly. Pass through a fine sieve into a large bowl and season with salt and pepper.

8.
Gazpacho with White Bread preparation step 8

Dilute to taste with a little more mineral water – the gazpacho should be creamy and not too thick. Cover with plastic wrap and chill for at least 1 hour (preferably longer). Cover the reserved diced vegetables with plastic wrap and refrigerate.

9.
Gazpacho with White Bread preparation step 9

Season the chilled gazpacho again with salt, pepper and vinegar (if desired). Stir once and transfer the soup to bowls or glasses. Drizzle 1 teaspoon olive oil into the center of each serving, garnish with the reserved cucumber, bell peppers and onion and serve immediately.