Spanish Gazpacho
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
243
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 727 mg | (18 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 6 cups large Tomatoes (washed; halved and seeded)
- 4 cups French Bread (crust removed; cut into 1/2-inch pieces)
- 1 red Bell pepper (seeded and diced)
- 1 Cucumber (peeled and chopped)
- 1 onion (peeled and chopped)
- ¼ cup Red wine vinegar
- ¼ cup extra virgin olive oil
- 2 cloves garlic cloves (minced)
- ½ tsp ground Cumin
- ½ tsp paprika
- 1 cup water (more if needed)
- salt (to taste)
- peppers (to taste)
- ½ bunch fresh cilantro (for garnish)
Preparation steps
1.
Over a bowl and using a sieve, press tomatoes to release juices (about 1/2 cup). Roughly chop the remaining tomato pieces.
2.
Transfer chopped tomatoes and juices to large glass bowl. Add the bread, pepper, cucumber, onion, vinegar, olive oil, garlic, cumin and paprika. Let the gazpacho stand at room temperature for about 1 hour.
3.
Using a hand blender, puree the gazpacho with 1 cup water until smooth. Pour gazpacho into coarse strainer set over large bowl to remove any remaining chunks, pressing to extract as much soup as possible. Season with salt and pepper. Chill for at least 2 hours or up to 1 day, if to thick add a small amount of water.
4.
Chop most of the cilantro, leaving a few sprigs for garnish. Add the chopped cilantro a few minutes prior to serving. Serve cold, dividing evenly among bowls. Garnish with cilantro sprigs.
