Cold Tomato Soup
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
176
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 176 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 46.4 μg | (77 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 203 μg | (68 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 371 mg | (391 %) | ||
| Potassium | 821 mg | (21 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 300 grams Beefsteak tomato
- ¼ Cucumber
- 1 Red Bell pepper
- 1 onion
- 2 garlic cloves
- 3 Tbsps breadcrumbs
- 2 Tbsps Red wine vinegar
- 3 Tbsps olive oil
- salt
- peppers
- Tabasco sauce
- For garnishing
- 4 Wooden skewers
- 1 Red Bell pepper
- 4 Cherry tomatoes
- 4 Bell pepper
Preparation steps
1.
For the soup: Rinse tomatoes and cut into wedges. Peel cucumber, halve lengthwise and scrape out seeds with a spoon, chop coarsely. Puree tomatoes and about 150 ml (approximately 3/5 cup) of cold water in the blender. Rinse and halve bell pepper, remove seeds and ribs. Peel onion and chop finely. Puree onion, pepper, cucumber and peeled garlic in a blender. Combine with tomatoes and breadcrumbs and season with a few dashes of Tabasco, salt and pepper. Whisk in vinegar and olive oil and refrigerate, covered, for about 2 hours.
2.
Pour soup into bowls and serve with skewers of pepper pieces, mini peppers and cherry tomato, if desired.
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