Tomato Gazpacho with Celery
Tomato gazpacho with celery - Cold power soup with spicy topping
Healthy, because
Even smarter
Nutritional values
The high proportion of essential oils in celery can help inhibit inflammation and aid digestion.
All cheese fans can additionally top the soup with some crumbled feta cheese for more calcium and protein.
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 28.5 μg | (48 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,796 mg | (45 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 16 ozs Cherry tomatoes
- 3 scallions
- 8 ozs Cucumber (0.5 cucumber)
- 1 garlic clove
- 1 red chili pepper
- ½ bunch Basil
- 14 ozs strained tomato
- 2 Tbsps Sherry vinegar
- salt
- peppers
- 6 ozs Celery
- 2 Tbsps olive oil
- 1 Tbsp White vinegar
- 4 ozs Whole-grain baguette (4 discs)
Kitchen utensils
Preparation steps
Wash the cherry tomatoes, set aside 2 ounces, halve the rest. Clean, wash and finely chop the spring onions. Set aside about a third of the onions. Clean, wash, peel and chop the cucumber in half. Peel garlic and chop finely. Halve chilli pepper lengthwise, remove seeds, wash and chop. Wash basil, shake dry, pluck leaves, put some aside and chop the rest coarsely.
Finely puree the tomatoes with the strained tomatoes, spring onions, cucumber, coarsely chopped basil and garlic. Season soup with sherry vinegar, salt and pepper. Dilute the tomato gazpacho slightly with water as desired and pour into sealable glasses, close and chill for 4 hours.
In the meantime dice the remaining cherry tomatoes. Clean and wash the celery and cut the stalks into pieces about 4" long. Mix the diced tomatoes in a bowl with remaining spring onions, basil leaves, oil, vinegar, salt, and pepper.
Open gazpacho glasses before serving, garnish with celery sticks and spread tomato and herb mixture on top. Serve the gazpacho in the glass with the wholemeal baguette.
