Yellow Tomato Gazpacho
Healthy, because
Even smarter
Nutritional values
This is how summer tastes: The refreshing yellow gazpacho with croutons is spiced up with garlic and onions. In addition, the onion scores points with the sulphides it contains, which kill disease-causing bacteria and fungi. The lycopene from the tomatoes is effective as an antioxidant and thus protects the body's cells from damage by free radicals.
Instead of whole grain toast, you can also use whole grain bread that is left over. This makes the yellow gazpacho a good way to make use of leftovers.
(Percentage of daily recommendation)
| Calorie | 212 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 19.7 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 479 mg | (12 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 green Bell pepper
- 24 ozs Yellow Tomatoes
- 5 cloves garlic cloves
- 6 Tbsps olive oil
- 2 onions
- 16 ozs cold Vegetable broth
- 3 Tbsps Sherry vinegar
- 7 ozs white bread
- salt (and pepper, to taste)
Preparation steps
Cut the crust off the bread and weigh out approximately 5 1/2 ounces of the bread. Mix broth and vinegar, sprinkle over the measured bread and soak 10 minutes. Blanch tomatoes in boiling water, rinse with cold water, peel, cut in half, remove seeds and dice pulp into cubes.
Peel cucumber, halve and scrape out seeds with a spoon. Cut bell peppers in half, remove the cores, rinse and dice both vegetables finely. Peel garlic and onions. Squeeze garlic through a press and finely chop onions.
Puree 2/3 of the soaked bread and vegetables in the blender. Stir in remaining diced vegetables and mix with 4 tablespoons olive oil. Season with salt and pepper and leave for 3 hours in the refrigerator. Cut the remaining white bread into cubes and toast in a pan with the remaining oil. Garnish gazpacho with toasted bread cubes.
