Strawberry-rhubarb Gazpacho with Dumplings
(0 votes)
(0 votes)
Health Score:
56 / 100
Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
406
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 39.9 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 119 mg | (125 %) | ||
| Potassium | 1,097 mg | (27 %) | ||
| Calcium | 249 mg | (25 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 46 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the gazpacho
- 500 grams Rhubarb
- 600 milliliters red Currant juice
- 125 milliliters Grape juice
- 2 Tbsps cornstarch
- 2 Tbsps sugar
- 500 grams Strawberries
- For the dumplings
- 250 milliliters milk
- 1 Tbsp butter
- 2 Tbsps sugar
- 70 grams Semolina flour
- 2 medium eggs
- For the garnish
- lemon zest
Preparation steps
1.
For the gazpacho: rinse rhubarb, pat dry, peel and slice into small pieces. Boil currant and grape juices. Stir in rhubarb and cook for about 5 minutes. Mix cornstarch with a little cold water. Stir into juice and bring to a boil again. Sweeten with sugar. Rinse, pat dry and halve strawberries. Let cool.
2.
For the dumplings: combine milk with butter and sugar. Stir in the semolina until a lump forms. Mix 1 egg into hot semolina mixture, in a bowl, let cool slightly and then stir in the remaining egg until combined. Form small dumplings and add to boiling salted water for about 3-4 minutes. Drain and let cool.
3.
Add dumplings to the gazpacho and serve garnished with lemon zest.
