Spanish Gazpacho Soup

0
Average: 0 (0 votes)
(0 votes)
Spanish Gazpacho Soup
share Share
print
bookmark_border Copy URL
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
353
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie353 cal.(17 %)
Protein6 g(6 %)
Fat23 g(20 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E4.7 mg(39 %)
Vitamin K35.8 μg(60 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.2 mg(14 %)
Folate80 μg(27 %)
Pantothenic acid0.9 mg(15 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C42 mg(44 %)
Potassium585 mg(15 %)
Calcium74 mg(7 %)
Magnesium38 mg(13 %)
Iron1.7 mg(11 %)
Iodine5 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids3.5 g
Uric acid33 mg
Cholesterol1 mg
Complete sugar7 g

Ingredients

for
4
For the croutons
4 thin slices white bread
2 Tbsps olive oil
½ shallot
2 tsps Caper
8 black Olives (pitted)
2 Tbsps freshly chopped parsley
For the soup
8 Tomatoes
1 handful Basil
1 tsp salt
2 slices Toast
150 milliliters Tomato juice
2 Tbsps Sherry vinegar
6 Tbsps olive oil
peppers
1 pinch Chili powder
How healthy are the main ingredients?
white breadolive oilolive oilBasilparsleyshallot

Preparation steps

1.

For the soup, rinse the fennel and celery, trim and roughly chop. Peel the cucumber, onion and garlic and dice well. Rinse the tomatoes, remove stalks and coarsely chop. Rinse the basil, shake dry and set some leaves to garnish aside. Pour the rest of the basil with the vegetables in a bowl, season with salt, mix and leave for 15 minutes. Soak the toast in tomato juice.

2.

Mix the soaked bread with the tomato juice, add the vinegar and 2 tablespoons of oil with the vegetables in a blender and puree. Then strain through a sieve, pressing the vegetables as well as possible. Season and salt with pepper, chile powder and cover for at least 2 hours, preferably overnight, in the refrigerator.

3.

Before serving, for the croutons, cut the bread slices into long breadsticks and fry until crisp and light brown in a skillet in hot oil. Peel the shallot. Mix with the capers and the olives, chop together and mix in the parsley. Spread on the bread slices.

4.

Stir well and season the gazpacho to taste again. Distribute into bowls and drizzle with remaining oil. Garnish with basil. Serve with the croutons.