Chilled Tomato Soup
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
336
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 37.8 μg | (63 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 176 μg | (59 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 1,202 mg | (30 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ Baguette (crust discarded)
- 2 cloves garlic cloves
- 2 tsps salt
- 2 Tbsps Sherry vinegar
- 1 tsp sugar
- 8 cups ripe Plum tomato (cored and quartered)
- ½ cup extra-virgin olive oil (preferably Spanish)
- Basil (to garnish)
Preparation steps
1.
Soak the baguette in water for 1 minute, then squeeze dry and discard the liquid.
2.
Blend together the garlic, bread, half the tomatoes, sherry vinegar and sugar in a food processor until almost smooth. Add the remaining tomatoes and blend again until smooth.
3.
Keep the motor running and add 100ml of the olive oil in a steady stream. Pass through a sieve and collect the soup in a bowl underneath.
4.
Cover the bowl and chill for at least three hours before serving. Season with salt before serving and transfer to serving bowls. Garnish with drizzles of the remaining olive oil and some basil leaves.
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