Gazpacho with White Bread
Gazpacho with White Bread - Gazpacho - delicious and low-calorie classic from Andalusia
Healthy, because
Even smarter
Nutritional values
The cold Spanish soup "Gazpacho" is extremely light and low in calories. Plenty of vegetables provide vitamins and fibre, bread provides carbohydrates and olive oil valuable unsaturated fatty acids.
If you don't have a blender, you can of course also puree vegetables and bread with a hand blender or pass them through a "brisk Lotte" (passing sieve).
(Percentage of daily recommendation)
| Calorie | 176 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 43.5 μg | (73 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 175 mg | (184 %) | ||
| Potassium | 860 mg | (22 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 slices day-old white bread (each about 50 grams)
- salt
- 6 tsps olive oil
- 10 very ripe Tomatoes (about 800 grams)
- 1 green Bell pepper (about 200 grams)
- 1 red Bell pepper (about 200 grams)
- 1 large white onion (about 100 grams)
- 1 garlic clove
- 1 large Cucumber (about 700 grams)
- ¾ cup mineral water (plus more if needed)
- 3 Tbsps Sherry vinegar (about 30 ml; possibly more, to taste)
- peppers
Kitchen utensils
Preparation steps
Remove crusts from bread and place the bread in a bowl. Season with a little salt and add 2 teaspoons olive oil and as much cold water as needed to cover the bread.
Rinse tomatoes, blanch in a pot of boiling water and let cook briefly. Drain, rinse under cold water and peel.
Halve tomatoes, cut out stems and coarsely chop the tomatoes. Place in a blender.
Halve bell peppers, remove seeds, rinse and cut into small dice. Set about 1 tablespoon aside in a small bowl and add the rest to the tomatoes.
Peel the onion, cut into small dice and add up to 2 tablespoons (to taste) to the tomato mixture, reserving the rest. Peel the garlic, chop finely and also add to tomato mixture.
Peel cucumber, halve lengthwise and finely chop. Set aside 2 tablespoons diced cucumber. Add the rest to the tomato mixture along with the mineral water. Puree on the highest speed until smooth.
Add bread with the soaking liquid and vinegar and puree again briefly. Pass through a fine sieve into a large bowl and season with salt and pepper.
Dilute to taste with a little more mineral water – the gazpacho should be creamy and not too thick. Cover with plastic wrap and chill for at least 1 hour (preferably longer). Cover the reserved diced vegetables with plastic wrap and refrigerate.
Season the chilled gazpacho again with salt, pepper and vinegar (if desired). Stir once and transfer the soup to bowls or glasses. Drizzle 1 teaspoon olive oil into the center of each serving, garnish with the reserved cucumber, bell peppers and onion and serve immediately.
