Chilled Tomato Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
266
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 43.5 μg | (73 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 820 mg | (21 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Beefsteak tomato
- 1 Cucumber
- 2 red Bell pepper
- 1 yellow onion
- 4 garlic cloves
- 6 Tbsps breadcrumbs
- 4 Tbsps Red wine vinegar
- 6 Tbsps olive oil
- salt
- peppers
- 3 Tbsps Basil (finely chopped)
Preparation steps
1.
Rinse the tomatoes and cut into eighths. Peel the cucumber, halve lengthwise, and scrape out the seeds with a spoon. Finely dice some of the cucumber. Coarsely chop the remaining cucumber, then puree in a blender with the tomatoes.
2.
Rinse the peppers, and cut in half. Remove the core, and finely dice. Peel the onion. Finely dice half, then puree the other half with the peppers, peeled, garlic cloves, and 2 tablespoons of basil.
3.
Pass the pureed vegetables through a fine strainer. Mix in the breadcrumbs, then season to taste with salt and pepper. Mix in the vinegar and olive oil, cover, and chill in the refrigerator for 2 hours. Garnish with the finely diced vegetables before serving.
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