Chilled Garlic and Almond Soup with Grapes
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
410
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 347 mg | (9 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams white bread
- 4 garlic cloves
- 50 grams ground almonds
- 3 Tbsps olive oil
- 2 Tbsps Sherry vinegar
- 1 Tbsp lemon juice
- 700 milliliters clear Broth (jarred)
- salt
- freshly ground pepper
- 100 grams Baguette
- 200 grams green, seedless Grape
- Lemon balm (for garnish)
Preparation steps
1.
Cut the white bread into cubes and soak in 300 ml of lukewarm water for about 15 minutes.
2.
Peel and mince the garlic. Add the soaked bread, garlic, ground almonds, olive oil, Sherry vinegar and lemon juice to a food processor and blend until smooth. Transfer to a large bowl, stir in the broth, season with salt and pepper and refrigerate for 1 hour.
3.
Cut the baguette into thin slices and toast. Rinse and halve the grapes. Ladle the soup into bowls and top with toasted baguette slices and grapes. Garnish with lemon balm and serve.
