Cold Tomato Soup with Apricots
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
187
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 28 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 935 mg | (23 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Celery
- 1 onion
- 1 Tbsp Canola oil
- 500 milliliters Grape juice
- 500 milliliters Tomato juice
- 1 untreated lemon
- 250 grams ripe Apricot
- salt
- freshly ground peppers
- Tabasco sauce
- Worcestershire sauce
- ½ bunch Basil
Preparation steps
1.
Rinse celery and cut into pieces. Peel onion and finely chop. Heat oil and cook onion until soft. Add celery pieces, grape juice and tomato juice and cook over medium heat for about 10 minutes. Set aside to cool. Grate lemon peel and squeeze the juice.
2.
Dip apricots briefly in boiling water, remove the skins, halve, pit and cut into small cubes. Add apricots to the cold soup and season with lemon juice, salt, pepper, a few drops of Tabasco sauce and Worcestershire sauce. Pluck basil leaves and chop coarsely. Serve cold soup with basil and grated lemon peel.
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