Peach Gazpacho with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 791 cal. | (38 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 42 g | (168 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 28.2 μg | (63 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,042 mg | (26 %) | ||
| Calcium | 380 mg | (38 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 112 μg | (56 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 73 g |
Ingredients
- Ingredients
- 500 grams Peaches
- 750 milliliters Cider
- 1 packet Saffron
- 150 grams sugar
- 2 Tbsps Potato starch
- milk
- 1 Tbsp butter
- salt
- Nutmeg
- 100 grams Semolina flour
- 2 egg yolks
- 50 grams Quark
- 2 Tbsps powdered sugar
- 60 grams Pistachio
- 30 grams Sunflower seed
Preparation steps
Blanch peaches in boiling water, peel, cut in half, remove pit and chop flesh. Boil peaches, cider and saffron and simmer for 5 minutes. Set 4-6 tablespoons peaches aside, purée remaining peaches and bring to a boil again. Whisk together equal parts potato starch and water and whisk into peaches. Boil, then let cool.
Boil milk, butter, 1 pinch of salt and nutmeg to a boil. Stir in semolina and cook for about 5 minutes over low heat. Remove from heat and stir in egg yolks, quark, powdered sugar and pistachios.
Boil 1.5 liters (approximately 6 cups) of salted water.
Shape 2 tablespoon-sized dumplings from quark mixture and cook in the water for 5 minutes. Remove and drain well.
Toast sunflower seeds in a dry pan until golden.
Ladle peach gazpacho into bowls and top with quark dumplings. Serve garnished with pistachios, sunflower seeds and remaining peaches.
