Tomato Gazpacho with Fresh Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 86 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 58.4 μg | (97 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 490 mg | (12 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 slice Toast
- 1 red onion
- 1 garlic clove
- 600 grams Tomatoes (fully ripe)
- ½ Cucumber
- 1 red Bell pepper
- 50 grams green Olives (pitted)
- 1 Tbsp Sherry vinegar
- 4 Tbsps olive oil
- salt
- sugar
- cayenne pepper
- 1 handful fresh Basil (green and purple)
- 5 Leeks
Preparation steps
Soak the toast in a little water. Peel the onion and the garlic and dice. Carve the tomatoes crosswise on the bottom and blanch until the skin begins to burst. Dunk into cold water, peel, cut in halves or into quarters and remove the seeds. Peel the cucumber and cut in half lengthwise. Scrape out the cores. Rinse the peppers, cut in half, remove seeds and ribs. Cut the prepared vegetables into large pieces. Mix these along with the onion, garlic and olives in a blender and puree fine. Then add the soaked white bread. Incorporate about 300 ml (approximately 1 1/4 cups) of cold water while further pureeing to the desired consistency. Stir in the oil and vinegar and season with salt, a pinch of sugar and cayenne pepper. Before serving, chill at least 1 hour. Rinse the basil, shake dry and cut the leaves small. Rinse the chives, shake dry and cut into small rings.
Pour the soup into shot glasses and serve sprinkled with the fresh herbs.
