Chilled Strawberry Soup
This low-calorie soup contains powerful antioxidants from the berries as well as vitamins A and C.
You can easily prepare the mixture for the ricotta dumplings in the evening and store them in the refrigerator for the next day.
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 120 mg | (126 %) | ||
| Potassium | 351 mg | (9 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 79 mg |
Ingredients
- Ingredients
- 1 ½ lbs Strawberries
- ½ Vanilla bean
- 1 lemon
- Apple pectin
- 2 Tbsps Strawberry syrup
- liquid Sweetener
- 2 slices Whole Wheat Toast (day old)
- 2 sprigs mint
- 4 ozs Ricotta cheese
- 2 Tbsps sugar
- 1 egg
Preparation steps
Rinse and hull the strawberries and gently dry with paper towels. Cut 3 1/2 cups berries into pieces and quarter the rest.
Halve the vanilla bean lengthwise and scrape out the seeds.
Rinse the lemon in hot water, wipe dry and finely grate zest to yield 1 teaspoon. Squeeze juice from half a lemon.
Puree the strawberry pieces in a tall vessel with an immersion blender. Pass through a fine sieve into a pot.
Add the vanilla seeds, 1/2 cup of water, and the pectin to the puree and bring to a boil while stirring. Cook for 2 minutes. Stir in the quartered strawberries and 2-3 tablespoons of lemon juice. Add sweetener to taste and let the soup cool completely.
Meanwhile, cut the toast into large cubes and grind in a mini processor. Place crumbs in a bowl.
Rinse mint, shake dry and pluck leaves. Reserve some for garnish and finely chop the rest.
Add the chopped mint with the ricotta, sugar and lemon zest to the toast crumbs. Mix thoroughly.
Separate the egg and mix the yolk with the ricotta mixture (save the white for another use.) Cover and let soak for at least 30 minutes in the refrigerator.
Bring plenty of water to a boil in a shallow pot. Form the ricotta mixture into ovals with two damp teaspoons.
Gently add ovals to the pot and simmer over low heat until they rise to the surface, 5-6 minutes.
Divide the strawberry soup among deep bowls. Lift ricotta dumplings with a slotted spoon from the water, drain briefly and place atop the strawberry soup. Garnish with the reserved mint leaves and serve immediately.