Red Gaspacho-style Broth
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
158
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 158 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 39.8 μg | (66 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 923 mg | (23 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Wash 13 tomatoes and remove stalks. Plunge into boiling water for a few seconds. When the skin starts coming away from the flesh, drain and pass under the cold tap. Peel and remove seeds. Cut into quarters.
2.
Put quarters in a mixer, add the vinegar and 2 tablespoons of olive oil, salt and pepper. Mix to a thin soup. Pour into a salad bowl and leave in a cool place for at least 1 hour.
3.
Peel the cucumber and cut one half into small cubes, the other into thin sticks. Wash the 2 remaining tomatoes and cut into small cubes. Place all the cucumber and tomato cubes in a bowl. Season and add the rest of the olive oil.
4.
Divide the soup into 4 bowls, add vegetable cubes and scatter with basil. Serve immediately.
