Green gazpacho with avocado
Ingredients
| Ingredient | Qty, g | |
|---|---|---|
| Himalayan salt | ||
| Garlic ? 1 pc ≈ 5 g 10 g ≈ 2 sheet | ||
| Bulgarian pepper ? 1 pc ≈ 120 g 120 g ≈ 1 sheet | ||
| Tomato ? 1 pc ≈ 90 g 450 g ≈ 5 sheet | ||
| Cucumbers ? 1 pc ≈ 150 g 200 g ≈ 1.3 sheet | ||
| Lime ? 1 pc ≈ 67 g 44 g ≈ 0.7 sheet | ||
| Olive oil | ||
| Basil | ||
| Chili pepper | ||
| Avocado ? 1 pc ≈ 200 g 400 g ≈ 2 sheet | ||
| Product release: | 1 266 ml | |
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Cooking time
| 15 min | ||
| 5 min | ||
| 1 h | ||
| 5 min | ||
1 h 25 min | ||
|---|---|---|
Macronutrients in 100 g
| Proteins | 1.3 g |
| Fats | 5 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 3 g |
| Calories | 69 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.9 |
| 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. | 12.1 |
| 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. | -0.66 |
| 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. | 1 219 |
Calories per dayGenderGrowth
| Weight loss | Detention | Set |
|---|---|---|
| 7% | 5% | 4% |
| 972 kcal | 1350 kcal | 1620 kcal |
Macronutrient distribution
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
Vitamins per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Bulgarian pepper: 53% ◦ Tomato: 21% ◦ Avocado: 14% ◦ Lime: 4% ◦ Chili pepper: 2% ◦ Cucumbers: 2% ◦ Basil: 2% C | 2530912711 |
| iWhich products: ◦ Basil: 46% ◦ Avocado: 31% ◦ Tomato: 13% ◦ Cucumbers: 7% ◦ Bulgarian pepper: 3% K | 18243924? |
| iWhich products: ◦ Avocado: 50% ◦ Bulgarian pepper: 19% ◦ Tomato: 19% ◦ Garlic: 6% ◦ Cucumbers: 6% B6 | 1212278? |
| iWhich products: ◦ Avocado: 80% ◦ Cucumbers: 7% ◦ Bulgarian pepper: 5% ◦ Tomato: 5% ◦ Lime: 2% B5 | 1111199? |
| iWhich products: ◦ Avocado: 66% ◦ Tomato: 14% ◦ Bulgarian pepper: 13% ◦ Basil: 4% ◦ Cucumbers: 3% B9 | 1010207? |
| iWhich products: ◦ Avocado: 60% ◦ Tomato: 18% ◦ Bulgarian pepper: 14% ◦ Olive oil: 6% ◦ Basil: 2% E | 77157? |
| iWhich products: ◦ Avocado: 59% ◦ Tomato: 23% ◦ Bulgarian pepper: 12% ◦ Cucumbers: 2% ◦ Basil: 2% B3 | 67125? |
| iWhich products: ◦ Avocado: 67% ◦ Bulgarian pepper: 17% ◦ Tomato: 17% B2 | 67125? |
| iWhich products: ◦ Bulgarian pepper: 43% ◦ Tomato: 36% ◦ Basil: 15% ◦ Avocado: 5% A | 56105? |
Minerals per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Tomato Lycopene | 24244724? |
| iWhich products: ◦ Avocado Prebiotics | 22224422? |
| iWhich products: ◦ Avocado: 94% ◦ Bulgarian pepper: 6% Boron | 12122412? |
| iWhich products: ◦ Avocado: 52% ◦ Tomato: 29% ◦ Cucumbers: 8% ◦ Bulgarian pepper: 7% ◦ Basil: 2% Potassium | 9111310? |
| iWhich products: ◦ Avocado: 72% ◦ Tomato: 15% ◦ Bulgarian pepper: 5% ◦ Cucumbers: 3% ◦ Lime: 2% Fibers | 8121210? |
| iWhich products: ◦ Tomato: 29% ◦ Avocado: 29% ◦ Basil: 21% ◦ Garlic: 7% ◦ Bulgarian pepper: 7% ◦ Cucumbers: 7% Manganese | 78107? |
| iWhich products: ◦ Avocado: 39% ◦ Tomato: 23% ◦ Basil: 18% ◦ Bulgarian pepper: 9% ◦ Cucumbers: 7% ◦ Garlic: 2% ◦ Lime: 2% Iron | 6352? |
| iWhich products: ◦ Tomato: 96% ◦ Garlic: 4% Molybdenum | 66115? |
| iWhich products: ◦ Avocado: 49% ◦ Tomato: 25% ◦ Cucumbers: 10% ◦ Bulgarian pepper: 7% ◦ Basil: 4% ◦ Garlic: 4% Phosphorus | 5575? |
Lipids per 100 g
| Nutrient | % of RDA |
|---|---|
| No nutrients exceed 1% of the RDA | |
Vegan dishes
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Inventory: Blender
Difficulty: simple
Max. per day ≈ 667 ml ?Из расчета максимум 20 гр углеводов в день
Servings: 6 (1 serving ≈ 211 g)
Digestion time: 3 hour
Keto, LCHF: Recipes, Rules, Description
Himalayan salt, Garlic, Bulgarian pepper, Tomato, Cucumbers, Lime, Olive oil, Basil, Chili pepper, Avocado
Slice: 15 min, Blend with a blender: 5 min, Cool down: 1 h, Cooking: 5 min
Keto, LCHF: Recipes, Rules, Description
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Peel the tomatoes (3 pcs) and cucumber (1 pc).
Next, peel and chop the prepared vegetables and all other ingredients for easy blending:
- cucumber;
- green tomatoes (3 pcs);
- avocado (2 pcs);
- green bell pepper (1 pc);
- garlic (2 cloves);
- hot green pepper (1 pc).
While doing this, slice half of the cucumber, sweet pepper, and hot pepper more finely.
Place all the prepared components in the blender, except for those that were cut into smaller pieces. Also, add the juice of one lime and a little salt. Blend until smooth.
If you prefer a smoother consistency, you can strain the gazpacho through a fine sieve.
Serve the gazpacho well chilled.
When serving, add:
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