andalusian-gazpacho

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

4 slices gluten-free bread, withour the crust 180 g
1/2 cup chicken broth, low-sodium [optional] 125 mL
4 tomatoes, ripe, peeled with seeds removed 480 g
1 cucumbers, medium size, peeled with seeds removed 260 g
4 cloves garlic, chopped
2 tbsp lemonjuice, freshly squeezed 3/4 lemon
1/2 green peppers 80 g
1/2 cup extra virgin olive oil 125 mL
1 tbsp Sherry vinegar 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Crumble bread, soak in chicken broth or water and let stand for 30 minutes.
  2. Purée everything in the food processor with the rest of the ingredients and season with salt and pepper.
  3. Refrigerate for 2 hours.

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

380

Fat

31 g

48 %

Saturated 4.3 g
+ Trans 0 g

22 %

Cholesterol

0 mg

Sodium

120 mg

5 %

Carbohydrate

22 g

7 %

Fibre

4 g

17 %

Sugars

4 g

Net Carbs

18 g

Protein

4 g

Vitamin A

35 %

Vitamin C

54 %

Calcium

3 %

Iron

10 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin A, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Fibre, Potassium
Source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Omega-6, Vitamin B1, Vitamin B6
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Fats 5 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews (0 with rating only) 0% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

High Fibre | Low Sodium | Halal | Kosher

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