Yellow Gazpacho

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
82%
Yellow Gazpacho
120 min.
6
136kcal

Suggestions


Welcome to a refreshing twist on a classic dish with our vibrant Yellow Gazpacho! This delightful soup is not only a feast for the eyes with its sunny hue, but it also packs a punch of flavor and nutrition. Perfect for warm days or as a light starter, this gazpacho is a fantastic way to enjoy the bounty of summer produce.

Imagine the sweet and tangy notes of ripe yellow beefsteak tomatoes, complemented by the crispness of cucumbers and the zesty brightness of fresh chives. The addition of a navel orange adds a unique citrus flair that elevates this dish to new heights. With a touch of hot sauce for a gentle kick, this soup is sure to tantalize your taste buds.

Not only is this Yellow Gazpacho a treat for your palate, but it also boasts an impressive health score of 82. It’s vegetarian, vegan, gluten-free, and dairy-free, making it an excellent choice for a variety of dietary preferences. With just 136 calories per serving, you can indulge guilt-free while nourishing your body with wholesome ingredients.

Whether served as an antipasti, a light snack, or a refreshing starter, this gazpacho is versatile and easy to prepare. With a little time to chill, it’s the perfect dish to impress your guests or simply enjoy on a sunny afternoon. Dive into this deliciously healthy recipe and savor the flavors of summer!

Ingredients

  • 0.3 teaspoon hot sauce to taste
  • medium onion chopped
  •  garlic clove chopped
  • large bell pepper yellow coarsely chopped
  • 0.8 cup olive oil 
  • servings bell pepper fresh diced yellow chopped
  • 1.8 pounds beefsteak tomatoes yellow coarsely chopped
  •  navel oranges 
  • 0.8 pound cucumber peeled coarsely chopped
  • 0.3 cup sherry vinegar 

Equipment

  • bowl
  • knife
  • whisk
  • sieve
  • blender

Directions

  1. Cut off and discard peel, including white pith, from orange with a sharp knife, then cut orange into 1-inch pieces. Stir together with remaining ingredients and 1 teaspoon salt.
  2. Working in batches, purée in a blender until smooth, about 30 seconds per batch, then force each batch through a fine-mesh sieve into a bowl.
  3. Whisk, then season with salt and chill, covered, 1 hour.
  4. Whisk before serving.
  5. Gazpacho can be chilled up to 1 day.

Nutrition Facts

Calories136kcal
Protein8.99%
Fat37.7%
Carbs53.31%

Properties

Glycemic Index
23.67
Glycemic Load
2.84
Inflammation Score
-10
Nutrition Score
17.541304502798%

Flavonoids

Hesperetin
5.1mg
Naringenin
2.56mg
Apigenin
0.03mg
Luteolin
1.29mg
Isorhamnetin
0.92mg
Kaempferol
0.26mg
Myricetin
0.32mg
Quercetin
5.36mg

Nutrients percent of daily need

Calories:135.89kcal
6.79%
Fat:6.17g
9.49%
Saturated Fat:0.87g
5.41%
Carbohydrates:19.62g
6.54%
Net Carbohydrates:14.67g
5.34%
Sugar:10.16g
11.29%
Cholesterol:0mg
0%
Sodium:18.33mg
0.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.31g
6.61%
Vitamin C:244.55mg
296.42%
Vitamin A:3657.77IU
73.16%
Vitamin B6:0.5mg
25.13%
Folate:89.61µg
22.4%
Potassium:750.97mg
21.46%
Vitamin K:21.52µg
20.5%
Fiber:4.94g
19.77%
Manganese:0.39mg
19.58%
Vitamin E:2.73mg
18.17%
Vitamin B3:2.21mg
11.06%
Copper:0.22mg
10.81%
Magnesium:42.67mg
10.67%
Vitamin B1:0.15mg
9.97%
Phosphorus:90.17mg
9.02%
Vitamin B2:0.14mg
7.98%
Iron:1.24mg
6.89%
Vitamin B5:0.68mg
6.81%
Calcium:49.02mg
4.9%
Zinc:0.67mg
4.48%
Source:Epicurious