Gazpacho
| Ingredient | Qty, g | |
|---|---|---|
| Tomato ? 1 pc ≈ 90 g 480 g ≈ 5.3 sheet | ||
| Cucumbers ? 1 pc ≈ 150 g 300 g ≈ 2 sheet | ||
| Garlic ? 1 pc ≈ 5 g 10 g ≈ 2 sheet | ||
| Celery ? 1 pc ≈ 130 g 50 g ≈ 0.4 sheet | ||
| Bulgarian pepper ? 1 pc ≈ 120 g 240 g ≈ 2 sheet | ||
| Onion ? 1 pc ≈ 110 g 50 g ≈ 0.5 sheet | ||
| Olive oil | ||
| Black pepper | ||
| Lemon ? 1 pc ≈ 80 g 15 g ≈ 0.2 sheet | ||
| Himalayan salt | ||
| Parsley | ||
| Bacon | ||
| Arugula | ||
| Product release: | 1 164 ml | |
| Restore to default | ||
| Add a dish to the menu | ||
| 10 min | ||
| 10 min | ||
| 5 min | ||
| 5 min | ||
| 10 min | ||
40 min | ||
|---|---|---|
| Proteins | 0.9 g |
| Fats | 1 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 3.4 g |
| Calories | 30 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 1.3 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 15.3 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.69 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 775 |
| Weight loss | Detention | Set |
|---|---|---|
| 3% | 2% | 2% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Bulgarian pepper: 76% ◦ Tomato: 16% ◦ Cucumbers: 2% ◦ Lemon: 2% ◦ Parsley: 2% C | 39461394117 |
| iWhich products: ◦ Parsley: 44% ◦ Tomato: 21% ◦ Cucumbers: 16% ◦ Bulgarian pepper: 10% ◦ Celery: 8% ◦ Black pepper: 2% K | 13182918? |
| iWhich products: ◦ Bulgarian pepper: 50% ◦ Tomato: 25% ◦ Cucumbers: 8% ◦ Garlic: 8% ◦ Onion: 8% B6 | 1010217? |
| iWhich products: ◦ Bulgarian pepper: 66% ◦ Tomato: 29% ◦ Parsley: 3% ◦ Celery: 2% A | 78158? |
| iWhich products: ◦ Bulgarian pepper: 49% ◦ Tomato: 28% ◦ Cucumbers: 9% ◦ Celery: 7% ◦ Onion: 4% ◦ Parsley: 3% B9 | 66114? |
| iWhich products: ◦ Bulgarian pepper: 48% ◦ Tomato: 32% ◦ Olive oil: 17% E | 55105? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Tomato Lycopene | 27275527? |
| iWhich products: ◦ Tomato: 95% ◦ Garlic: 4% Molybdenum | 77136? |
| iWhich products: ◦ Tomato: 47% ◦ Bulgarian pepper: 21% ◦ Cucumbers: 18% ◦ Celery: 5% ◦ Onion: 3% ◦ Garlic: 2% Potassium | 6897? |
| iWhich products: ◦ Tomato: 45% ◦ Cucumbers: 18% ◦ Bulgarian pepper: 18% ◦ Garlic: 9% ◦ Onion: 9% Manganese | 5786? |
| iWhich products: ◦ Bulgarian pepper Silicon | 55115? |
| Nutrient | % of RDA |
|---|---|
| No nutrients exceed 1% of the RDA | |
Peel:
- tomatoes (4 pcs);
- cucumbers (3 pcs).
Make a shallow cross-shaped incision on the bottom of each tomato. Dip the tomatoes in boiling water for 20–30 seconds. Quickly transfer the tomatoes to cold water. This will make the skin easy to remove.
Peel 1 celery stalk (50 g) from tough fibers.
Remove seeds and membranes from red (1 pcs) and yellow (1 pcs) peppers.
In a deep bowl, combine the tomatoes, peeled garlic (2 cloves), celery, 2 cucumbers, half of each pepper, and half of an onion.
Using a blender, puree the mixture until smooth.
After that, strain the resulting mixture through a sieve.
To achieve a more homogeneous texture, blend the puree again in the blender.
Separate the juice from the puree. Season the juice to taste with lemon juice (1-2 tbsp) and salt.
Chop the remaining vegetables — one cucumber (100 g), halves of the peppers, and onion into small cubes and place them on a separate plate for serving.
When serving, place the vegetable puree in the center of each plate, then pour the juice over it. Drizzle with olive oil and add freshly ground black pepper on top.
For garnish, use chopped herbs.
