Chilled Tomato Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
251
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 54.3 μg | (91 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 157 mg | (165 %) | ||
| Potassium | 803 mg | (20 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 slices Bread
- 1 Cucumber (halved lengthways, seeds scrapped out)
- 2 Bell pepper (peeled)
- 1 red pepper (peeled)
- 1 clove garlic cloves (diced)
- 4 cups Tomatoes (skinned, quartered and deseeded)
- 1 Tbsp Sherry vinegar
- 6 Tbsps olive oil
- cayenne pepper
- 2 Tbsps Chives
Preparation steps
1.
Soften the bread in a little water. Dice a quarter of the cucumber, half the yellow pepper and half the red pepper and set aside.
2.
Roughly chop the remaining cucumber and peppers and place in a blender along with the garlic and the tomatoes and purée finely.
3.
Wring out the bread and add to the blender. Continue to purée adding around 250 ml cold water until the desired consistency is achieved.
4.
Add the vinegar and 3-4 tbsp oil and season with salt, a pinch of sugar and cayenne pepper. Chill for at least 1 hour before serving.
5.
Serve garnished with the diced vegetables and the chives and drizzle with the remaining oil.
