Chilled Tomato Soup with Yogurt and Basil

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Chilled Tomato Soup with Yogurt and Basil
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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)
Calorie136 cal.(6 %)
Protein5 g(5 %)
Fat7 g(6 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E6.9 mg(58 %)
Vitamin K37 μg(62 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.7 mg(50 %)
Folate167 μg(56 %)
Pantothenic acid1.1 mg(18 %)
Biotin13.3 μg(30 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C268 mg(282 %)
Potassium810 mg(20 %)
Calcium77 mg(8 %)
Magnesium47 mg(16 %)
Iron1.5 mg(10 %)
Iodine6 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids1.5 g
Uric acid43 mg
Cholesterol3 mg
Complete sugar11 g

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
How healthy are the main ingredients?
TomatoCucumberolive oilgarlic clovesaltBasil

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.