Red bean gazpacho
with fresh tomatoes, peppers, capers and croutons
This fresh soup has a smooth and consistent texture and is ideal for a light summer lunch or dinner. The combination of beans and quinoa ensures that it's full of all the necessary nutrients.
-
Nice and quick!
-
Vegan
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
wheat, gluten
Utensils:
(Hand) blender
Ingredients
Cooked red beans
Quinoa
Plum tomato
Red pepper
Onion
Garlic
Apple vinegar
Sweet red paprika powder
Cherry tomatoes
Alfalfa sprouts
Croutons
Capers
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2025
484
18
3
67
7
15
19
0
266
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash the quinoa in a bowl with plenty of water. Drain the water and cook the quinoa in a pot with 3 parts of water for 1 part of quinoa. Let it simmer for 10 minutes. Drain the water and set aside. Let it cool down.
2.
Wash all the vegetables. Cut the plum tomato and pepper. Peel and finely chop the onion and garlic. Drain the liquid of the beans and rinse them under tap water.
3.
Add the quinoa, tomatoes, onion, garlic, red beans, pepper, apple cider vinegar, paprika powder, 2 tablespoons of olive oil and 300ml of water (or 2 cups of ice cubes) to a blender and blend everything to a smooth sauce. If you use a hand blender, make sure to replace the ice by water. Place the mixture in the freezer or fridge to cool down well.
4.
Cut the cherry tomatoes into 4 pieces and chop the capers.
5.