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Spanish Gazpacho Soup In The Raw With Broiled "Cheese" Toast

 
One serving costs about $2.11

$2.11 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,summer,dairy-free,dairy free soup spanish,european
spoonacular Score:50%

Spoonacular Score: 50%

 

Spanish Gazpacho Soup In The Raw With Broiled "Cheese" Toast might be just the soup you are searching for. Watching your figure? This dairy free recipe has 297 calories, 5g of protein, and 18g of fat per serving. For $2.11 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for Summer. This recipe is typical of European cuisine. Head to the store and pick up apple cider vinegar, on the vine tomatoes, daiya vegan cheddar crumbles, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is solid. Try Spanish Gazpacho {Cold Summer Soup}, Gazpacho Soup (Cold Spanish Soup), and Broiled Apricot and Cheese Toast for similar recipes.

Ingredients

Servings:
3 Tbsps
3 Tbsps apple cider vinegar
apple cider vinegar
0.75
0.75  english cucumber
english cucumber
2 tsps
2 tsps dried parsley
dried parsley
4 Tbsps
4 Tbsps extra virgin olive oil
extra virgin olive oil
3
3  garlic cloves
garlic cloves
1.5 cups
1.5 cups grape tomatoes
grape tomatoes
0.25
0.25  diced orange bell pepper
diced orange bell pepper
4 Tbsps
4 Tbsps panko bread crumbs
panko bread crumbs
0.5
0.5  diced red onion
diced red onion
2 slices
2 slices rye bread
rye bread
0.13 tsps
0.13 tsps salt
salt
2 tsps
2 tsps sea salt
sea salt
0.5 cups
0.5 cups vegan cheddar cheese
vegan cheddar cheese
3
3  vine ripened tomatoes
vine ripened tomatoes
0.25 cups
0.25 cups water
water
3 Tbsps apple cider vinegar
3 Tbsps
apple cider vinegar
0.75  english cucumber
0.75
english cucumber
2 tsps dried parsley
2 tsps
dried parsley
4 Tbsps extra virgin olive oil
4 Tbsps
extra virgin olive oil
3  garlic cloves
3
garlic cloves
1.5 cups grape tomatoes
1.5 cups
grape tomatoes
0.25  diced orange bell pepper
0.25
diced orange bell pepper
4 Tbsps panko bread crumbs
4 Tbsps
panko bread crumbs
0.5  diced red onion
0.5
diced red onion
2 slices rye bread
2 slices
rye bread
0.13 tsps salt
0.13 tsps
salt
2 tsps sea salt
2 tsps
sea salt
0.5 cups vegan cheddar cheese
0.5 cups
vegan cheddar cheese
3  vine ripened tomatoes
3
vine ripened tomatoes
0.25 cups water
0.25 cups
water

Equipment

baking sheet
baking sheet
blender
blender
oven
oven
baking sheet
baking sheet
blender
blender
oven
oven


Instructions

  1. Spanish Gazpacho Soup
  2. Place all ingredients in a blender or Vitamix and blend well until smooth for about 3 minutes.
  3. Refrigerate for 1 to 2 hours before serving.
  4. Garnish with organic crunchy onions and chopped parsley (or dried).
  5. Prepare "cheese" toasts.
  6. Broiled "Cheese" Toast
  7. Postition oven rack to second to highest rack from the top. Turn oven to broil.
  8. On baking sheet , lay out bread and split "cheese" between both slices.
  9. Sprinkle parsley and salt and place in oven rack.
  10. Broil until slightly browned and cheese is broiled. Slice in half once toast is somewhat cool.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.11
Ingredient
3 tablespoons apple cider vinegar
¾ english cucumber
2 teaspoons dried parsley
4 tablespoons extra virgin olive oil
3 garlic cloves
1.5 cups grape tomatoes
¼ diced orange bell pepper
4 tablespoons panko bread crumbs
½ diced red onion
2 slices rye bread
2 teaspoons sea salt
½ cups vegan cheddar cheese
3 vine ripened tomatoes
Price
$0.17
$0.54
$0.02
$0.67
$0.20
$3.03
$0.26
$0.39
$0.18
$0.46
$0.05
$1.08
$1.39
$8.44

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free panko.

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
296 Calories
5g Protein
18g Total Fat
28g Carbs
12% Health Score
Limit These
Calories
296
15%

Fat
18g
28%

  Saturated Fat
3g
20%

Carbohydrates
28g
9%

  Sugar
6g
8%

Cholesterol
0.0mg
0%

Sodium
1556mg
68%

Get Enough Of These
Protein
5g
10%

Vitamin C
33mg
41%

Vitamin A
1509IU
30%

Manganese
0.53mg
27%

Vitamin K
26µg
25%

Vitamin E
3mg
20%

Fiber
4g
18%

Vitamin B1
0.25mg
17%

Folate
64µg
16%

Potassium
528mg
15%

Vitamin B6
0.24mg
12%

Vitamin B3
2mg
11%

Selenium
7µg
11%

Iron
1mg
10%

Copper
0.2mg
10%

Phosphorus
94mg
9%

Magnesium
37mg
9%

Vitamin B2
0.15mg
9%

Calcium
73mg
7%

Zinc
0.75mg
5%

Vitamin B5
0.45mg
4%

covered percent of daily need

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