Vegetable Gazpacho
Nutritional values
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 34.3 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 866 mg | (22 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the soup
- 2 shallots
- 2 garlic cloves
- 1 yellow Bell pepper
- 1 Cucumber
- 2 Tbsps butter
- 100 milliliters Broth
- 10 ripe Tomatoes
- 2 slices white bread
- 1 bunch Basil
- Also
- salt
- freshly ground peppers
- 4 Tbsps balsamic vinegar
Preparation steps
For the soup, peel and chop the shallots and garlic. Rinse and trim the bell pepper, cut in half, remove seeds and ribs and chop. Peel the cucumber and cut in half lengthwise, remove the seeds and chop coarsely. Blanch the tomatoes for a few seconds, rinse, peel, quarter and remove seeds.
Remove the crusts from the bread and tear into small pieces. Rinse the basil and finely chop about 1/3 of the leaves.
Fry the garlic, shallots and bell pepper in some butter. Add the cucumber, tomatoes and the broth. Season with salt, pepper and a little Tabasco sauce. Bring to a boil and simmer for about 20 minutes. Remove the pan from the heat.
Add the balsamic vinegar, basil leaves and the bread pieces, allow to heat briefly and purée everything together. Pour the soup through a sieve and refrigerate.
To serve, transfer to soup glasses and serve garnished with basil.
Suggestion; serve with a garlic baguette.
