Spicy Gazpacho

Vegetarian
Vegan
Dairy Free
Very Healthy
Health score
73%
Spicy Gazpacho
45 min.
6
130kcal

Suggestions

This Spicy Gazpacho recipe is the perfect dish to cool you down on a hot summer day. With a blend of ripe tomatoes, bell peppers, cucumber, and a kick of jalapeño, it's a refreshing and healthy treat. The addition of bread gives it a hearty texture, and the vinegar adds a tangy twist. This vegan and vegetarian-friendly soup is a great make-ahead dish, as it only gets better with time. Simply blend, chill, and serve with a garnish of finely diced vegetables and croutons for a delicious and nutritious meal.

Not only is this gazpacho tasty, but it's also incredibly healthy. With a nutrition score of 15.69% and a low glycemic index and load, it's a dish that won't spike your blood sugar. It's packed with vitamins A, C, K, and B6, as well as manganese, potassium, and fiber. The inflammation score of -9 is impressive, and it also provides a good source of plant-based protein. This soup is a true superfood, and with a prep time of just 45 minutes, it's an easy way to boost your health.

Whether you're looking for a light lunch, a refreshing starter, or a tasty vegan snack, this Spicy Gazpacho is a fantastic choice. It's a simple yet flavorful dish that showcases the best of summer produce. So, grab your blender and get ready to chill out with this delicious and nutritious soup.

Ingredients

  • pieces sandwich bread white ( 4 slices)
  • medium cucumber peeled seeded chopped
  • large garlic clove with 3/4 teaspoon salt minced mashed
  • medium bell pepper green chopped
  • servings water for thinning soup
  • tablespoons olive oil 
  • small onion chopped
  • medium bell pepper red chopped
  • tablespoons red-wine vinegar to taste
  • servings bell pepper diced green for garnish finely
  • 2.5 pounds vine ripened tomato chopped

Equipment

  • bowl
  • sieve
  • blender

Directions

  1. In a blender purée chopped tomatoes, bell peppers, jalapeño, onion, and cucumber, garlic paste, bread, vinegar, oil, and salt and pepper to taste. Force purée through a coarse sieve into a bowl and chill soup at least 6 hours or overnight.
  2. Thin soup with ice water and serve topped with croutons and finely diced vegetables.

Nutrition Facts

Calories130kcal
Protein8.56%
Fat49.41%
Carbs42.03%

Properties

Glycemic Index
39.46
Glycemic Load
2.93
Inflammation Score
-9
Nutrition Score
15.686086996742%

Flavonoids

Naringenin
1.29mg
Apigenin
0.01mg
Luteolin
3.87mg
Isorhamnetin
0.58mg
Kaempferol
0.3mg
Myricetin
0.27mg
Quercetin
5.29mg

Nutrients percent of daily need

Calories:129.72kcal
6.49%
Fat:7.65g
11.77%
Saturated Fat:1.09g
6.8%
Carbohydrates:14.64g
4.88%
Net Carbohydrates:10.14g
3.69%
Sugar:8.69g
9.65%
Cholesterol:0mg
0%
Sodium:27.38mg
1.19%
Alcohol:0g
100%
Protein:2.98g
5.96%
Vitamin C:117.5mg
142.43%
Vitamin A:2513.35IU
50.27%
Vitamin K:28.47µg
27.12%
Vitamin B6:0.44mg
21.82%
Manganese:0.4mg
20.17%
Potassium:700.4mg
20.01%
Fiber:4.5g
18.01%
Vitamin E:2.65mg
17.66%
Folate:52.54µg
13.14%
Copper:0.24mg
11.94%
Magnesium:39.38mg
9.84%
Vitamin B1:0.15mg
9.7%
Vitamin B3:1.74mg
8.71%
Phosphorus:79.88mg
7.99%
Iron:1.07mg
5.93%
Vitamin B2:0.09mg
5.21%
Calcium:46.28mg
4.63%
Vitamin B5:0.41mg
4.14%
Zinc:0.6mg
3.97%
Source:Epicurious
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