Chilled Spanish-style Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
397
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 397 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 533 mg | (13 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups fresh Tomatoes (cored)
- 2 red peppers
- 1 thick-sliced white bread
- ½ lemon (juiced)
- 3 Tbsps olive oil
- 1 Tbsp Red wine vinegar
- Tabasco sauce
- salt
- peppers
Preparation steps
1.
Blanch the tomatoes in a saucepan of boiling water for 10 seconds, when the skin starts to detach, drain and peel the tomatoes and dice.
2.
Wash the peppers and plunge them into boiling water for one to two minutes until they soften. Drain and peel them and cut them into small pieces.
3.
Cut the crusts off the bread, crumble it into breadcrumbs.
4.
Put the lemon juice, vinegar, Tabasco, tomatoes, peppers, salt and pepper, olive oil, and breadcrumbs into a mixing bowl and blend with a hand blender until it makes a thick soup. If you don't have a hand blender use a food processor. Chill in the fridge for at least 1 hour.
5.
Pour into bowls, garnish with some fresh basil leaves and lemon zest and serve with some fresh bread.
