Gazpacho with Croutons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 694 cal. | (33 %) | ||
| Protein | 9.39 g | (10 %) | ||
| Fat | 52.34 g | (45 %) | ||
| Carbohydrates | 52.77 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.45 g | (12 %) |
| Vitamin A | 196.37 mg | (24,546 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.28 mg | (11 %) | ||
| Vitamin B₁ | 0.51 mg | (51 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 5.17 mg | (43 %) | ||
| Vitamin B₆ | 0.36 mg | (26 %) | ||
| Folate | 121.67 μg | (41 %) | ||
| Pantothenic acid | 0.83 mg | (14 %) | ||
| Biotin | 8.75 μg | (19 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 51.01 mg | (54 %) | ||
| Potassium | 691.41 mg | (17 %) | ||
| Calcium | 164.56 mg | (16 %) | ||
| Magnesium | 55.4 mg | (18 %) | ||
| Iron | 3.71 mg | (25 %) | ||
| Iodine | 5.59 μg | (3 %) | ||
| Zinc | 1.13 mg | (14 %) | ||
| Saturated fatty acids | 10.01 g | |||
| Cholesterol | 15.26 mg |
Ingredients
- For the soup
- 600 grams Tomatoes
- 1 Red Bell pepper
- 1 Cucumber
- 1 onion
- 1 garlic clove
- salt
- freshly ground peppers
- 125 milliliters olive oil
- 2 Tbsps balsamic vinegar
- cayenne pepper
- Nutmeg
- 100 grams stale white bread
- 750 milliliters uncarbonated mineral water
- For the croutons
- 200 grams stale white bread
- 4 Tbsps olive oil
- 2 Tbsps butter
- 2 garlic cloves
- 1 sprig thyme
- to serve
- 12 Ice cubes
Preparation steps
1. Score the bottoms of the tomatoes crosswise, blanch in boiling water for a few seconds and transfer to a bowl of ice water. Remove the skins, cut into quarters, remove the seeds and coarsely chop the flesh.
2. Rinse the red bell pepper, remove the ribs and seeds and cut into chunks.
3. Peel the cucumber, cut in half lengthwise and scrape out the seeds. Cut into slices about 1 cm (approximately 3/8 inch) thick.
4. Peel and chop onion and garlic, then grind in a mortar with a pinch of salt to a fine paste.
5. Place the prepared vegetables in a large bowl, add the onion-garlic paste and drizzle with the balsamic vinegar and olive oil. Season with salt, pepper, cayenne pepper and nutmeg to taste. Cover and refrigerate for about 2 hours.
6. Remove the crust from the stale bread and crumble into fine breadcrumbs.
7. Mix the vegetables with the breadcrumbs, add a bit of mineral water and puree in a food processor or with an immersion blender, adding mineral water until the desired consistency is reached.
8. For the croutons: Remove the crust from the bread and cut into small cubes.
9. Heat the olive oil and butter in a large pan. Peel the garlic and add to the pan with the sprig of thyme. Add the bread cubes and fry over medium heat until golden brown on all sides. Drain on paper towels.
10. Ladle the gazpacho into chilled bowls. Place 1-2 ice cubes in each bowl and garnish with croutons.
