Pea and Mint Gazpacho with Yogurt and Parmesan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 416 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 562 mg | (14 %) | ||
| Calcium | 283 mg | (28 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 10 g |
Ingredients
- Additional ingredients
- 2 Tbsps Shelled fava bean (cooked)
- 2 Tbsps white balsamic vinegar
- 2 Tbsps grated Parmesan
- For the soup
- 300 grams fresh green Peas
- 2 Tbsps butter
- 1 garlic clove
- 1 Tbsp Pastry flour
- 200 milliliters low-fat milk
- 300 grams plain Yogurt (0.1% fat)
- 200 milliliters Whipped cream
- salt
- ½ bunch mint
Preparation steps
Prepare 1) Vegetables:
Shell the peas. Peel the garlic and squeeze through a press.
2) soup prepared:
Melt the butter in a saucepan and sauté the garlic. Add the green peas add sauté briefly.
Deglaze with milk. Pluck 1-2 sprigs fresh mint leaves, cut the mint into small pieces and add to the soup. Finely chop the remaining mint. Bring the soup to a boil, reduce heat and simmer for about 10-15 minutes. Puree.
3) soup finish:
Mix the flour and some cream in a small bowl and add to the soup gradually. Bring the soup to a boil and cook until thickened. Stir in the remaining cream and allow to cool. Season the soup with yogurt, salt, pepper and mint to taste.
4) prepare and serve:
Spoon the soup into bowls. Mix the beans with a little mint and vinegar, add to the soup and serve sprinkled with Parmesan.
