Chilled Tomato Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
239
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 23 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 637 mg | (16 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 32 ozs large Tomatoes (halved and seeded)
- 4 cups French Bread (crust removed; cut into 1/2-inch pieces)
- 1 red Bell pepper (seeded; diced)
- 1 cup Cucumber (peeled and chopped)
- 1 cup onions (chopped)
- ¼ cup Red wine vinegar
- ¼ cup extra virgin olive oil
- 2 cloves garlic cloves (minced)
- ½ tsp ground Cumin
- ½ tsp paprika
- 1 cup water
- salt (to taste)
- peppers (to taste)
- garnish with cilantro (celery; spring onion or chopped cucumber; if desired)
Preparation steps
1.
Over a bowl and using a sieve, press tomatoes to release juices (about 1/2 cup). Chop the remaining tomato pieces.
2.
Transfer chopped tomatoes and juices to large glass bowl. Add the bread, pepper, cucumber, onion, vinegar, olive oil, garlic, cumin and paprika. Let the gazpacho stand at room temperature for about 1 hour.
3.
Using a hand blender, puree the gazpacho with 1 cup water until smooth. Pour gazpacho into coarse strainer set over large bowl to remove any remaining chunks, pressing to extract as much soup as possible. Season with salt and pepper. Chill for at least 2 hours or up to 1 day. Serve cold, dividing among glasses.
4.
Garnish with cilantro, celery, or chopped cucumber, spring onion, croutons, etc. (optional).
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