Tomato Gazpacho with Roasted Pepper
9 min 1 serving 295 kcal · 12 g proteinLevel: Intermediate
The nutritionist's note
Tomato lycopene is better absorbed in the presence of fat, so the olive oil is not just for flavour. A very low-calorie dish, yet rich in antioxidants.
Ingredients
1 serving
- ripe tomatoes350 g
- roasted red pepper100 g
- cucumber100 g
- garlic5 g
- olive oil12 g
- wine vinegar8 ml
- pumpkin seeds20 g
Method
- 1
Blend the tomatoes, roasted pepper, cucumber and garlic.
- 2
Add the olive oil and vinegar in a stream, and blend again.
- 3
Pass through a fine sieve for a smooth texture.
- 4
Chill for 5 minutes and serve with the pumpkin seeds.
Nutrition facts
per serving
| Energy | 295 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 22 g |
| Fat | 19 g |
| Fibre | 8 g |
| Iron | 3.4 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- sulphites
Always check the labels of your products.
