Gazpacho Soup
Healthy, because
Even smarter
Nutritional values
This gazpacho without bread is vegan, gluten-free and perfect for midsummer! Onion and garlic provide a pleasant spice and supply the body with essential oils like allicin, which can positively influence the intestinal flora and fight unwanted bacteria. Olive oil makes the fat-soluble vitamins from the various vegetables available and scores points with essential, polyunsaturated fatty acids.
Those who prefer to be careful with spicy dishes should better omit the Tabasco. With onions, garlic and chopped parsley, the gazpacho without bread gets enough spice and is also super tasty.
(Percentage of daily recommendation)
| Calorie | 142 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 37.6 μg | (63 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 564 mg | (14 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 onion
- 3 garlic cloves
- ½ Cucumber
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 can peeled Tomatoes (800 grams)
- 1 tsp ground Cumin
- 1 Tbsp White vinegar
- 4 Tbsps olive oil
- salt
- peppers
- 1 Tbsp Tabasco sauce
- chopped parsley (for sprinkling)
Preparation steps
Cut white bread into cubes coarsely. Peel onion and garlic and chop coarsely. Rinse cucumber and bell peppers. Finely dice half of cucumber and chop the rest coarsely. Halve bell peppers, remove seeds and ribs. Chop half of peppers finely and chop the rest coarsely.
Puree coarsely chopped vegetables, onion, garlic, peeled tomatoes, bread cubes, cumin powder and vinegar in a blender, gradually add oil. Season with salt and pepper. Add finely diced vegetables and refrigerate. Sprinkle with parsley and serve.
