Cold Gazpacho Soup

Cold Gazpacho Soup

15 min
Easy
1 serv.
318 g / 1 serv.
Vitamin C Vitamin K Beta-carotene potassium (K) Vitamin E silicon (Si)

Rating

Average rating:—

Description

A Spanish cold soup made from fresh vegetables, rich in lycopene and vitamin C. Refreshes and tones blood vessels.

  1. Blanch tomatoes, remove skin and seeds (optional).
  2. Peel and coarsely chop cucumber, pehealthyer and onion.
  3. Place all vegetables, garlic, basil in blender bowl. Add olive oil, vinegar and a pinch of salt.
  4. Blend to desired consistency — from almost smooth to with small chunks.
  5. Pour soup into a container, cover and refrigerate for at least 2 hours to chill and develop flavor.
  6. 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

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FAQ

How to cook Cold Gazpacho Soup?
Cold Gazpacho Soup. How to cook in 15 min. 204 kcal, P 2 / F 15 / C 14.
How many calories in Cold Gazpacho Soup?
204 kcal, protein 2 g, fat 15 g, carbs 14 g per serving.

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