Chilled Tomato Consommé with Feta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 48 μg | (80 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 168 mg | (177 %) | ||
| Potassium | 1,425 mg | (36 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 2 kilograms ripe Tomatoes
- 1 onion
- 1 garlic clove
- 4 Tbsps olive oil
- Vegetable broth
- salt
- freshly ground pepper
- 1 yellow Bell pepper
- 1 Zucchini
- 50 grams Feta
- Dill
Preparation steps
Rinse and coarsely chop the tomatoes. Peel and dice the onion and garlic. Heat 2 tablespoons of olive oil and sauté the onion and garlic until softened. Add the chopped tomatoes and sauté briefly. Stir in the vegetable broth and bring to a boil. Line a colander with cheesecloth and strain the mixture, pressing the tomatoes with the back of a wooden spoon to release all of their liquids. Place in the refrigerator overnight to strain.
Cut the bell pepper in half lengthwise, remove the ribs and seeds and slice thinly. Rinse the zucchini, cut in half lengthwise and slice thinly. Heat the remaining olive oil in a pan and sauté the bell pepper and zucchini briefly. Season with salt and pepper, remove from heat and allow to cool slightly. Ladle the consommé into bowls, distribute the bell pepper and zucchini on top and sprinkle with feta cheese. Garnish with fresh dill sprigs and serve.
