Strawberry and Grapefruit Soup
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
288
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 12.3 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 154 mg | (162 %) | ||
| Potassium | 607 mg | (15 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 39 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Strawberries
- 1 Grapefruit
- 1 organic lemon (Juice and abrasion)
- 4 centiliters Orange liqueur
- 400 milliliters Apple juice
- 3 Tbsps powdered sugar (as needed, if desired)
- mint (for garnish)
- Whipped cream (as desired)
Preparation steps
1.
Rinse, hull and cut strawberries into pieces. Puree half of the strawberries and strain through a sieve. With a sharp knife, cut off peel and bitter white pith from grapefruit. Working over a bowl to catch the juices, cut between membranes to remove whole segments. Mix grapefruit juice with pureed strawberries, lemon juice and some of the zest, along with liqueur and apple juice. Sweeten to taste with powdered sugar and refrigerate about 1 hour.
2.
Divide soup among bowls and top with remaining strawberries and grapefruit segments. Garnish with mint and drizzle with heavy cream.
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