The cold freeze-dried tomato, pepper and basil gazpacho from French brand Voyager is quick to prepare and provides a refreshing treat when you're hiking in the heat.
This delicious cold soup with southern flavours gives you a boost of energy and comfort thanks to its 164 kcal and balanced vegetarian recipe.
Its small size fits easily into your bag and accompanies you on the trails or on your cycling trips!
Brand | Voyager |
---|---|
Product name | Tomato, pepper and basil gazpacho |
Preservation method | Lyophilisé |
Type of meal | Soup |
Recipe | Salty |
Type of kitchen | Italian |
Ingredients | Tomato 52%, potato, pea protein, red pepper 5%, vegetable fibre, sugar, non-modified corn starch, salt, maltodextrin, garlic 0.6%, onion, freeze-dried spearmint 0.4%, freeze-dried basil 0.4%, Espelette pepper, white wine vinegar, turmeric extract. May contain traces of: eggs, fish, nuts, peanuts, mustard, soya, milk, gluten, celery. |
Specific food requirements | Vegetarian |
Preparation time | 3 à 5 min |
Preparation | Add 250 ml of cold water (respecting the water line No. 9), mix well, close the zip lock and wait 3 to 5 minutes, open and enjoy. |
Filling Line | Yes |
Number of servings | 1 |
Net weight | 50 g |
Volume of water to add in ml | 250 |
Rehydrated weight | 300 g |
Life (from date of manufacture) | 1 an |
Storage conditions | Store in its original packaging at room temperature. |
Energy value in kcal per 100g | 328 Kcal |
Energy value per 100g (kJ) | 1385 kJ |
Energy value in kcal per product | 164 Kcal |
Energy value by product (kJ) | 692 kJ |
Protein for 100g | 17 g |
Protein product (g) | 8,4 g |
Carbohydrates per 100g | 53 g |
Carbohydrates product (g) | 27 g |
Of which sugars per 100 g | 33 g |
Sugars by product | 17 g |
Lipids for 100 g | 2 g |
Lipids product (g) | 1 g |
Saturated per 100 g | 0,55 g |
Saturated by product | 0,28 g |
Fiber per 100 g | 14 g |
Fiber per product (g) | 7 g |
Salt per 100 g | 2,2 g |
Salt per product (g) | 1,1 g |
Warning | Store in its original packaging at room temperature. |
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