Cold Melon Soup with Shrimp
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(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
255
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 543 mg | (14 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 2 Cantaloupe
- 1 untreated Lime (juice)
- 50 milliliters white wine
- 150 milliliters Grape juice
- salt
- cayenne pepper
- 300 grams shrimp (peeled and deveined)
- Chili powder
- 2 Tbsps olive oil
- 2 garlic cloves (peeled and crushed)
- 4 stalks Lemongrass
Preparation steps
1.
Cut melon in half, scrape out the seeds and cut out 12 balls with a melon baller. Peel the remaining melon flesh and coarsely chop. Puree with lime juice, white wine and grape juice and season with salt and cayenne pepper. Chill in refrigerator.
2.
Rinse the shrimp, pat dry, season with salt, pepper and chili powder and fry 3-5 minutes in a hot pan with oil and garlic. Remove from pan and alternately skewer with melon balls on lemongrass. Pour the soup into bowls, put a shrimp and melon skewer on top of each bowl and serve sprinkled with the mint and basil.
