Recipes
Gazpacho (A Spanish Cold Sooup with Vegetables)
The name of flavourful cold refreshing soup means “soaked bread”, although it abounds in vegetables. In Malaga it is prepared with veal bouillon, in Cordova it is made thick by cooking with cream and flour and in Andalusia boiled eggs will be added to it.
| Preparation time | 1 h |
|---|---|
| Demanding |  |
| Energetic value | 234 kcal / 978 kJ |
| Table of nutritive values | |
Ingredients
 | 6 — 8 |
|---|---|
| 800 g | tomatoes |
| 2 | big green paprikas |
| 1 | smaller cucumber |
| 100 g | onions |
| 100 g | white bread one day old |
| 4 | garlic cloves |
| 100 ml | olive oil |
| 2-4 tablespoons | of wine vinegar |
| salt | |
| freshly ground pepper | |
| 800 ml | water |
| 1 tablespoon | Vegeta |
| For garnishing: | |
| 1 | green paprika |
| 1 | onion |
| 1 | bigger tomato |
| 100-150 g | white bread |
Preparation
- Boil over Vegeta in 800 ml water and cool down. Chop a bread in pieces and soak it in a little amount of soup.
- Dice cleaned paprika, cucumber, onion and tomato. Add soaked bread, garlic, olive oil, wine vinegar and cooled down Vegeta soup. All whisk well to homogenously blend.
- So prepared “gazpacho” put in appropriate container, season with freshly ground pepper and add salt to your liking.
- Cover and leave in the refrigerator for about 3 hours to be well cooled down.
- To garnish “gazpacho” prepare before serving following ingredients: minced tomato, onion and paprika. Cut bread into small cubes and shortly roast in the little butter.
Serving
Sliced vegetables and bread arrange separately in small bowls arranged arround the bowl with cooled down “gazpacho”
Advice
You may serve it in coctail glasses, with vegetables stabbed on sticks and placed on the top of the glass
Little secret
Its accentuated freshness of taste this soup gets not only by cooling down but even by using carefully chosen fresh vegetables.
Nutritional values
Energetic and nutritional values have been calculated per meal.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | men* | |||
| Total proteins | g | 4,58 | - | - |
| Total carbohydrates | g | 25,04 | - | - |
| Total fat | g | 14,14 | - | - |
| Diet fibres | g | 3,86 | - | - |
| Cholesterol | mg | 14,62 | - | - |
| Vitamin A | IU | 1172,25 | 29 | 23 |
| Vitamin C | mg | 79,91 | 107 | 89 |
| Vitamin D | IU | 3,63 | 2 | 2 |
| Vitamin E | IU | 3,71 | 17 | 17 |
| Calcium | mg | 49,79 | 5 | 5 |
| Phosphor | mg | 92,86 | 12 | 12 |
| Potassium | mg | 483,36 | 13 | 13 |
| Sodium | g | 0,17 | 0 | 0 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
