Vegetables with Mozzarella and Gazpacho
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(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
284
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 56.1 μg | (94 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 897 mg | (22 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 7 ripe, red Tomatoes (rinsed)
- salt (to taste)
- 4 ripe, yellow Tomatoes (rinsed)
- 2 scallions (rinsed and trimmed)
- 1 small Zucchini (rinsed)
- 1 Bell pepper rinsed (green; red or yellow)
- 2 cloves garlic cloves (peeled)
- 4 Tbsps olive oil
- freshly ground Black pepper (to taste)
- fresh Basil (rinsed and cut into thin strips)
- 2 cups fresh Mozzarella (drained)
- 1 handful Arugula (rinsed)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Paper towel, 1 Large knife, 1 Sieve, 1 Tablespoon, 1 große tiefe Skillet, 1 Slotted spatula, 1 Measuring cups
Preparation steps
1.
Finely chop 3 red tomatoes, place in a medium bowl and sprinkle with salt. Cut the remaining tomatoes (red and yellow) into thick slices; set aside.
2.
Finely chop the spring onion, zucchini and bell pepper and add to the bowl with the chopped tomatoes.
3.
Mash garlic with a sprinkle of salt in a mortar and add to the tomato mixture. Stir in the olive oil and season to taste with salt and pepper. Sprinkle in the strips of fresh basil.
4.
Cut the mozzarella into slices.
5.
Place a tomato slice on each plate, top with a slice of mozzarella and a generous spoonful of gazpacho. Repeat with 1 or 2 additional layers. Garnish with arugula and pepper. Serve immediately.
