Peach Bell Pepper Gazpacho
Peach Bell Pepper Gazpacho - Spicy happiness in every bite!
Healthy, because
Even smarter
Nutritional values
Fat burner vegetables: The vitamin C from Peppers can help burn fat in the body faster. In Feta is the ingredient orotic acid, which strengthens the immune system and plays an important role in regeneration.
The peaches provide a pleasant fruity note that makes the taste of the paprika gazpacho so special. However, if you like, you can also use other fruit instead, for example nectarines or melon.
If you cannot find the condiment Ajvar you can make your own: Puree a seven-ounce can of drained roasted bell peppers with two tablespoons of tomato paste and two tablespoons of purchased chili-garlic sauce
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 46.7 μg | (78 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 1,001 mg | (25 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 2 Cucumber
- 10 ozs Tomatoes (3-4 tomatoes)
- 3 Peaches
- 7 ozs red pointed pepper
- 22 ozs cold Vegetable broth
- 2 ¼ ozs Ajvar (4 TBSP.)
- 4 Tbsps White vinegar
- 4 Tbsps olive oil
- salt
- peppers
- 2 slices Whole Wheat Bread
- 7 ozs Feta
- 1 Cress
Kitchen utensils
Preparation steps
Clean, wash and dice cucumbers. Wash tomatoes, remove stalks and dice tomatoes. Wash peaches, cut in half, remove stones and cut fruit into pieces. Halve peppers, remove seeds, wash and cut into cubes. Set aside about 2 ounces of each vegetable.
Finely puree remaining vegetables and peaches with broth, ajvar, vinegar, 2 tablespoons olive oil and salt using a hand blender. Season soup with salt and pepper and cover and refrigerate for about 30 minutes.
Meanwhile, cut bread slices into small cubes. Heat remaining oil in a frying pan. Fry bread cubes in it over low heat, stirring, for about 5 minutes until crispy. Then remove, season with salt and pepper and let cool. Coarsely crumble feta. Cut cress from the bed.
To serve, sprinkle gazpacho with diced vegetables, croutons, feta and cress.
