Chilled Tomato Consommé with Feta

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Chilled Tomato Consommé with Feta
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Health Score:
98 / 100
Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
242
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie242 cal.(12 %)
Protein9 g(9 %)
Fat15 g(13 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage8.5 g(28 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E6.9 mg(58 %)
Vitamin K48 μg(80 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin5 mg(42 %)
Vitamin B₆0.7 mg(50 %)
Folate204 μg(68 %)
Pantothenic acid1.7 mg(28 %)
Biotin23.3 μg(52 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C168 mg(177 %)
Potassium1,425 mg(36 %)
Calcium118 mg(12 %)
Magnesium79 mg(26 %)
Iron2.6 mg(17 %)
Iodine18 μg(9 %)
Zinc0.8 mg(10 %)
Saturated fatty acids3.8 g
Uric acid82 mg
Cholesterol9 mg
Complete sugar16 g

Ingredients

for
4
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
How healthy are the main ingredients?
TomatoFetaolive oiloniongarlic clovesalt

Preparation steps

1.

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.

2.

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.