6 minutes
Prep time
167 cal.
Per serving
Ingredients
Make sure you have...
Utensil
Blender
recipe
Step 1
Drain the beetroots & roughly dice.
Step 2
Wash the cucumber & roughly dice.
Step 3
Add the beets, cucumber, goat cheese, lemon juice & mint leaves (optional) into a blender. Add 100ml of water. Season with salt & pepper and blend until smooth & creamy. Add more water little by little if needed, until you reach the desired consistency.
Step 4
Serve the gaspacho with a drizzle of olive oil & some freshly grated pepper or topped with croutons & extra goat's cheese. Enjoy !
Nutrition facts
Average estimated amount for one serving
| Energy | 167 cal. |
| Fat | 6 g |
| Carbohydrates | 21 g |
| Protein | 9 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Beet Gazpacho" contains 167 Energy, 6 g of Fat, 21 g of Carbohydrates, 9 g of Protein, 5 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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