Light And Refreshing

Peach Bell Pepper Gazpacho

with feta
5
Average: 5 (11 votes)
(11 votes)
Peach Bell Pepper Gazpacho

Peach Bell Pepper Gazpacho - Spicy happiness in every bite!

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
395
calories
Calories

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

1 serving contains
(Percentage of daily recommendation)
Calorie395 kcal(19 %)
Protein14 g(14 %)
Fat25 g(22 %)
Carbohydrates28 g(19 %)
Sugar added0 g(0 %)
Roughage8.4 g(28 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E4.8 mg(40 %)
Vitamin K46.7 μg(78 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.5 mg(46 %)
Vitamin B₆0.5 mg(36 %)
Folate107 μg(36 %)
Pantothenic acid1.3 mg(22 %)
Biotin10.2 μg(23 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C112 mg(118 %)
Potassium1,001 mg(25 %)
Calcium209 mg(21 %)
Magnesium70 mg(23 %)
Iron2.1 mg(14 %)
Iodine52 μg(26 %)
Zinc1.6 mg(20 %)
Saturated fatty acids10.5 g
Uric acid67 mg
Cholesterol43 mg
Complete sugar18 g

Ingredients

for
4
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
How healthy are the main ingredients?
tomatoFetaolive oilCucumberPeachsalt
Preparation

Kitchen utensils

1 Immersion blender

Preparation steps

1.

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.

2.

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.

3.

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.

4.

To serve, sprinkle gazpacho with diced vegetables, croutons, feta and cress.