Green Gazpacho with Feta
Green gazpacho with feta - Cold soup for more energy
Healthy, because
Even smarter
Nutritional values
Peppers are important for our brain cells, metabolism and immune defense because of their large amount of vitamin C; it is also involved in wound healing and skin repair.
You can also prepare the green gazpacho with spinach instead of the arugula. Since you only need a small amount of the whole wheat baguette for the recipe, you can slice the remaining baguette and serve it with the cold soup.
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 63.7 μg | (106 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 177 μg | (59 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 253 mg | (266 %) | ||
| Potassium | 1,178 mg | (29 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 32.1 μg | (16 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 21 mg |
Ingredients
- Ingredients
- 1 root Fennel
- 4 green bell peppers
- 1 Cucumber
- 1 Avocado
- 1 stalk Celery
- 1 garlic clove
- 1 handful flat leaf parsley
- 1 handful Arugula
- 2 Tbsps olive oil
- 2 Tbsps lemon juice
- 1 ¾ ozs Whole-grain baguette
- salt
- 4 ozs Feta
- 2 ozs walnut kernels
- peppers
Kitchen utensils
Preparation steps
Wash and clean vegetables and herbs. Roughly cut fennel into pieces, set aside green for garnish. Halve, seed, wash, and chop the bell pepper.
Cut cucumber into slices. Halve and pit avocado and remove flesh from skin. Cut celery slightly smaller. Peel garlic. Remove coarse stems from parsley and arugula.
Put all prepared ingredients together with oil, lemon juice and crumbled baguette in a stand mixer and puree until creamy. While blending, pour in about 8 ounces of cold water until the desired consistency is reached. Salt the soup and divide it among bowls.
Coarsely chop walnuts. Crumble the feta over the soup, sprinkle with walnuts, grind with pepper and garnish with the fennel greens.
