Cold Buttermilk-Tomato Soup with Cheesy Toast
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
471
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 21.8 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 662 mg | (17 %) | ||
| Calcium | 467 mg | (47 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 garlic cloves
- 2 Tbsps butter
- 1 l Buttermilk
- salt
- freshly ground peppers
- 4 ripe Tomatoes
- 2 Tbsps olive oil
- 6 slices Toast
- 50 grams Mayonnaise
- 100 grams grated Cheese (such as Gouda)
- 3 sprigs fresh parsley
Preparation steps
1.
Peel the onion and garlic, chop finely and sauté in hot butter. Pour in the buttermilk and simmer for 2-3 minutes. Season well with salt and pepper.
2.
Blanch the tomatoes briefly in boiling water and rinse with cold water and remove the skins. Puree with olive oil and stir in the buttermilk mixture. Chill the soup for a few hours in the refrigerator.
3.
Cut the bread slices crosswise into triangles. Mix the cheese and mayonnaise and spread over the bread pieces. Broil until golden brown.
4.
Transfer the soup to bowls or soup plates. Garnish with parsley and serve with the cheesy toast triangles.
