Green Gazpacho
Nutritional values
(Percentage of daily recommendation)
| Calorie | 95 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 96.4 μg | (161 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 321 mg | (8 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 200 grams Spinach
- 1 onion
- 2 garlic cloves
- 4 Tbsps olive oil
- 800 milliliters Vegetable broth
- 150 grams white bread (crust removed)
- 4 Tbsps Wine vinegar
- 2 sticks Celery (with leaves)
- 1 green Bell pepper
- 1 green chili pepper
- 1 Cucumber
- 2 scallions
- salt
- freshly ground peppers
- 2 sprigs mint
- 4 sprigs parsley
- Chives (for garnish)
Preparation steps
Rinse and dry then spinach, then coarsely chop. Peel the onion and garlic, and finely chop. Sauté in 2 tablespoons of oil until translucent. Add the spinach, mix together, and pour in the broth. Let cool.
Crumble the bread, and drizzle with the vinegar. Let soak for 10 minutes, then add to the soup and puree with the remaining oil. Rinse and peel the celery, the bell pepper, chili pepper, cucumber, and spring onions. Halve the cucumber, remove the seeds, and dice everything into small pieces.
Add the vegetables to the soup, season to taste with salt and pepper, and chill in the refrigerator for 2 hours. Rinse and dry the herbs, then remove the leaves and chop. Taste before serving, and season with salt, pepper, and vinegar. Divide into glasses and garnish with the chives.
