Chilled Spanish Bisque
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
259
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 42.2 μg | (70 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 167 mg | (176 %) | ||
| Potassium | 988 mg | (25 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 slices white Bread (crusts removed)
- 4 Tbsps lukewarm water
- 2 Bell pepper (1 red, 1 yellow, seeds removed, roughly chopped, 1/4 finely)
- 1 Cucumber (peeled, seeds removed, roughly chopped, 1/4 finely)
- 6 Tomatoes (peeled, quartered, seeds removed)
- 1 onion (chopped)
- 1 clove garlic cloves (chopped)
- 2 cups Tomato juice
- ¼ cup lemon juice
- 1 Tbsp paprika
- ¼ cup olive oil
- 1 pinch sugar
- To garnish
- oregano
Preparation steps
1.
Soften the bread in the lukewarm water. Squeeze the water out.
2.
Mix the roughly chopped vegetables, the tomatoes, onion, garlic, tomato juice, bread, lemon juice, paprika and olive oil and purée finely. If the soup is too thick, add a little water.
3.
Chill the soup before serving, preferably for at least 1 hour.
4.
Season with sugar, salt and ground black pepper. Sprinkle with the finely chopped vegetables and serve, garnished with oregano.
lunch seasonal
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