Chilled Tomato Soup
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
147
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 147 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 29.6 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 659 mg | (16 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 25 ozs firm, ripe Tomatoes
- boiling water
- ½ Cucumber (peeled and chopped)
- 3 scallions (chopped)
- 2 cloves garlic cloves (crushed)
- 1 red Bell pepper (deseeded and chopped)
- 1 tsp chopped Basil
- 4 Tbsps olive oil
- 1 ½ Tbsps Sherry vinegar
- salt
- peppers
- water
- To garnish
- Basil
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Peeler, 1 Fine grater, 1 Citrus juicer, 1 Large knife, 1 Tablespoon, 1 Dutch oven mit Deckel, 1 Wooden spoon, 1 großer Pot, 1 Sieve, 1 Measuring cups, 1 Paper towel
Preparation steps
1.
Put the tomatoes in a bowl and pouring boiling water over them; stand for 1-2 minutes, when the skins will slip off easily. Halve the tomatoes, scoop out and discard the seeds and roughly chop the flesh.
2.
Put the tomatoes, cucumber, spring onions, garlic, pepper, basil, oil and vinegar in a blender. Add salt and pepper to taste and blend until the soup is smooth. Stir in a little cold water to thin it slightly.
3.
Pour the soup into a bowl, cover and chill thoroughly before serving.
4.
Garnish with torn basil.
