Homemade Gazpacho

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Homemade Gazpacho
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
90
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie90 cal.(4 %)
Protein3 g(3 %)
Fat3 g(3 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage4.6 g(15 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E3.9 mg(33 %)
Vitamin K28.1 μg(47 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.4 mg(29 %)
Folate108 μg(36 %)
Pantothenic acid0.8 mg(13 %)
Biotin9.2 μg(20 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C147 mg(155 %)
Potassium613 mg(15 %)
Calcium36 mg(4 %)
Magnesium33 mg(11 %)
Iron1.1 mg(7 %)
Iodine5 μg(3 %)
Zinc0.4 mg(5 %)
Saturated fatty acids0.6 g
Uric acid30 mg
Cholesterol0 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
1 slice Toast
1 white onion
2 garlic cloves
500 grams fully ripe Tomatoes
½ Cucumber
2 Red Bell pepper
1 Tbsp Sherry vinegar
1 Tbsp olive oil
salt
cayenne pepper
How healthy are the main ingredients?
Tomatoolive oiloniongarlic cloveCucumbersalt

Preparation steps

1.

Step 1:

2.

Trim crust from bread and soak in water.

3.

Step 2:

4.

Peel onion and garlic and finely dice.

5.

Step 3, 4 and 5:

6.

On the bottom of each tomato, score skin and place into a bowl of boiling water. Remove and place into an ice bath. Peel skin off tomatoes and cut in half. Remove seeds and stem.

7.

Step 6:

8.

Peel cucumber, cut in half lengthwise and remove seeds.

9.

Step 7:

10.

Rinse and trim peppers. 

11.

For the cucumber, peppers and tomatoes, cut 1/4 of each into small cubes and set aside for garnish.

12.

Step 8:

13.

Cut remaining vegetables into large pieces.

14.

Step 9:

15.

Place vegetable pieces into a kitchen blender and puree. Add white bread, onion and garlic to vegetable puree. Add 250 ml (approximately 1 cup) of cold water while blending to reach desired consistency.

16.

Add vinegar and olive oil while blending and season with salt and cayenne pepper to taste.

17.

Cover and refrigerate soup at least 30 minutes before serving. Ladle into bowls and garnish with small diced vegetables.

18.

Add croutons, if desired, and serve.