Gazpacho ( Low Calorie Healthy Cooking )
by Tarla Dalal
Cold soups are perfect to serve before lunch on hot summer days. They tingle awake the taste buds in a more pleasant way, without having to suffer sweaty foreheads! When it comes to cold soups, this low-cal Spanish soup Gazpacho is one of the best choices. A nice crunchy soup with cucumber and capsicum, it is a great source of fibre, vitamin A and folic acid. Keep it chilled and serve it immediately after adding the crunchy mixed vegetable topping.
Gazpacho ( Low Calorie Healthy Cooking ) recipe - How to make Gazpacho ( Low Calorie Healthy Cooking )
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
2 cups blanched and roughly chopped tomatoes
1 cup chopped cucumber
1/2 cup chopped capsicum
1/4 tsp tabasco sauce
salt to taste
2 pinches of sugar
For The Topping
1/4 cup finely chopped capsicum
1/4 cup finely chopped onions
1/4 cup finely chopped cucumber
1/4 cup finely chopped tomatoes
- Method
- Combine the tomatoes, cucumber, capsicum and 1 cup of water in a mixer and blend till smooth.
- Transfer the mixture into a bowl, add the tabasco sauce, salt and sugar and mix well.
- Refrigerate for at least 1 hour.
- Serve chilled topped with capsicum, onions, cucumber and tomatoes.
| Energy | 43 cal |
| Protein | 1.8 g |
| Carbohydrates | 8 g |
| Fiber | 4.1 g |
| Fat | 0.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 551.4 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 78 mg |
| Folic Acid | 46.4 mcg |
| Calcium | 69.5 mg |
| Iron | 1.3 mg |
| Magnesium | 25.5 mg |
| Phosphorus | 50.9 mg |
| Sodium | 21.6 mg |
| Potassium | 263.7 mg |
| Zinc | 0.2 mg |