Roasted Red Pepper Gazpacho with Tomato-Cucumber Salad

5
Average: 5 (1 vote)
(1 vote)
Roasted Red Pepper Gazpacho with Tomato-Cucumber Salad
share Share
print
bookmark_border Copy URL
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 40 min.
Ready in
Calories:
318
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie318 cal.(15 %)
Protein7 g(7 %)
Fat23 g(20 %)
Carbohydrates20 g(13 %)
Sugar added2 g(8 %)
Roughage6.4 g(21 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E5.5 mg(46 %)
Vitamin K48.9 μg(82 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.5 mg(36 %)
Folate147 μg(49 %)
Pantothenic acid1.6 mg(27 %)
Biotin17.9 μg(40 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C86 mg(91 %)
Potassium1,211 mg(30 %)
Calcium149 mg(15 %)
Magnesium61 mg(20 %)
Iron1.9 mg(13 %)
Iodine10 μg(5 %)
Zinc0.9 mg(11 %)
Saturated fatty acids4.3 g
Uric acid59 mg
Cholesterol5 mg
Complete sugar18 g

Ingredients

for
4
Ingredients
4 Tbsps olive oil
4 Red paprika
18 ripe Tomatoes
1 shallot
2 garlic cloves
600 milliliters Vegetable broth
200 grams Natural yogurt
1 Tbsp dried oregano
salt
freshly ground peppers
sugar
1 Tbsp lemon juice
1 Cucumber
3 scallions
4 Tbsps olive oil
2 Tbsps white balsamic vinegar
How healthy are the main ingredients?
olive oiloreganoTomatoshallotgarlic clovesalt

Preparation steps

1.

Pour 4 tablespoons of olive oil into an ice cube tray and freeze for 2-3 hours. 

2.

Preheat the oven's broiler. Rinse the bell peppers, cut in half lengthwise, remove the ribs and seeds and place cut-side down on a baking sheet lined with parchment paper. Place the peppers under the preheated broiler until the skin is blackened and blistered, about 3-5 minutes. Remove from the oven, allow to cool and remove the blackened skin with a damp kitchen towel. Finely chop the flesh. 

3.

Rinse the tomatoes and set 6 aside. Briefly blanch the rest of the tomatoes in boiling water, then peel, quarter, remove the seeds and dice. Peel and finely chop the shallot and garlic. 

4.

Add the peppers, tomatoes, shallot, garlic, vegetable broth, yogurt and oregano to a blender or food processor and blend until smooth. Season with salt, pepper, sugar and lemon juice and transfer to the refrigerator. 

5.

Cut the remaining tomatoes into quarters, remove the seeds and chop finely. Rinse and peel the cucumber and chop finely. Rinse the scallions and slice thinly.  

6.

Combine the tomatoes, cucumber, scallions, olive oil and white balsamic vinegar in a large bowl. Season with salt and pepper and mix well to combine.

Ladle the chilled soup into bowls and top each bowl with a few olive oil ice cubes. Serve with the tomato-cucumber salad on the side.