Chilled Tomato Soup with Yogurt and Basil
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
136
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 136 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 37 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 268 mg | (282 %) | ||
| Potassium | 810 mg | (20 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 pc Cucumber (about 250 g)
- 2 red Bell pepper
- 2 green Bell pepper
- 2 garlic cloves
- 600 milliliters pureed Tomatoes (canned)
- 2 Tbsps olive oil
- 1 Tbsp Red wine vinegar
- 2 Tbsps lemon juice
- 300 milliliters Vegetable broth
- salt
- freshly ground pepper
- 100 grams Natural yogurt
- Basil
Preparation steps
1.
For the soup: Peel the cucumber. Rinse the bell peppers, cut in half lengthwise, remove the seeds and white ribs. Reserve a small portion of the cucumber and bell peppers for later use. Cut the rest into small cubes. Peel and chop the garlic.
2.
Place the cucumber, bell peppers, pureed tomatoes, oil, vinegar and lemon juice in a blender, and puree. Add the broth and season with salt and pepper to taste. Stir until thoroughly combined. Place in a bowl and refrigerate for 1 hour.
3.
For serving: Cut the reserved vegetables into a small dice. Ladle the soup into soup plates. Top each bowl with 1-2 tablespoons of the yogurt. Sprinkle with the diced vegetables and garnish with basil leaves.
