Red and Yellow Gazpacho
Nutritional values
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 72.3 μg | (121 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 233 μg | (78 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 393 mg | (414 %) | ||
| Potassium | 1,187 mg | (30 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 3 shallots
- 1 garlic clove
- 1 Cucumber
- 2 stalks Celery
- 250 grams Cherry tomatoes
- 250 grams yellow Cherry tomatoes
- 1 red chili pepper
- 3 red Bell pepper
- 3 yellow Bell pepper
- 6 Tbsps olive oil
- 4 Tbsps Sherry vinegar
- salt
- freshly ground peppers
- 1 handful Basil
Preparation steps
Peel the shallots, garlic and cucumber. Rinse the celery and tomatoes. Rinse the chile pepper, cut in half and remove seeds and white ribs. Rinse the bell peppers, cut in half and remove seeds and white ribs. Cut all the vegetables into small pieces.
For the red gazpacho: Place half the shallots, garlic, cucumber, chile pepper, red cherry tomatoes, red bell pepper, 3 tablespoons olive oil and 2 tablespoons of sherry into a blender. Pulse until smooth. Season with salt and pepper to taste.
For the yellow gazpacho: Place the remaining shallots, garlic, cucumber, chile pepper, yellow cherry tomatoes, yellow bell pepper, 3 tablespoons olive oil and 2 tablespoons of sherry into a blender. Pulse until smooth. Season with salt and pepper to taste.
For serving: Rinse the basil and chop. Stir half the basil into each gazpacho. Chill and serve.
