Cold Gazpacho Soup
Description
A Spanish cold soup made from fresh vegetables, rich in lycopene and vitamin C. Refreshes and tones blood vessels.
- Blanch tomatoes, remove skin and seeds (optional).
- Peel and coarsely chop cucumber, pehealthyer and onion.
- Place all vegetables, garlic, basil in blender bowl. Add olive oil, vinegar and a pinch of salt.
- Blend to desired consistency — from almost smooth to with small chunks.
- Pour soup into a container, cover and refrigerate for at least 2 hours to chill and develop flavor.
- Serve in chilled bowls, can be garnished with croutons and a drop of oil.
204
64 kcal / 100 g
kcal
2.9 g
0.9 g / 100 g
Protein
14.4 g
4.5 g / 100 g
Carbohydrates
15.6 g
4.9 g / 100 g
Fats
1.6 g
0.5 g / 100 g
Ash
3.9 g
1.2 g / 100 g
Fiber
89.0%
Water
7.3 g
2.3 g / 100 g
Sugars
0.2 g
0.1 g / 100 g
Starch
0.17 g
0.05 g / 100 g
Omega-3
1.69 g
0.53 g / 100 g
Omega-6
2.2 g
0.7 g / 100 g
SFA