Chilled Pepper Bisque
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
217
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 217 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 13.8 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 265 mg | (7 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- olive oil
- 3 ½ cups red peppers (halved)
- 4 cloves fresh garlic cloves
- ½ Cucumber (halved lengthways, deseeded)
- ⅔ cup Sieved Tomatoes
- 1 Tbsp lemon juice
- sugar
- Tabasco sauce
- To garnish
- 2 Tbsps Pine nuts
- ⅓ cup Mascarpone
- ground paprika
- Basil
Preparation steps
1.
Preheat the grill and oil a baking tray.
2.
Place the pepper, skin side up, on the prepared baking tray. Add the garlic and grill until the skin on the pepper bubbles. Remove from the oven, cover with a damp tea towel and leave to cool.
3.
Skin the peppers and peel the garlic. Cut a quarter of the cucumber into sticks and peel and dice the remainder.
4.
Purée the pepper, garlic, tomatoes and diced cucumber until creamy. If necessary add a little cold water. Season to taste with lemon juice, a pinch of sugar, Tabasco, salt and ground black pepper. Transfer to glasses and chill for at least one hour.
5.
Dry roast the pine nuts.
6.
Garnish the soup with the cucumber sticks, mascarpone, pine nuts, paprika and basil and serve.
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