Roasted Red Pepper Gazpacho with Tomato-Cucumber Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 48.9 μg | (82 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,211 mg | (30 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 18 g |
Ingredients
- 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
Preparation steps
Pour 4 tablespoons of olive oil into an ice cube tray and freeze for 2-3 hours.
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.
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.
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.
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.
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.
