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EatSmarter exclusive recipe

Cold Melon-Tomato Soup

with Yogurt and Basil

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Cold Melon-Tomato Soup
80
calories
Calories

Cold Melon-Tomato Soup - A quick way to enjoy something light, refreshing and easy to make

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Print
very easy
Difficulty
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Nutritions
1 serving contains
Fat1 g
Saturated Fat Acids0.5 g
Protein2 g
Roughage1 g
Sugar added0 g
Calorie80
Carbohydrates/g14
Bread exchange unit1
Cholesterol/mg3
Uric acid/mg32
Vitamin A/mg0.1
Vitamin D/μg0
Vitamin E/mg0.7
Vitamin B₁/mg0.1
Vitamin B₂/mg0.1
Niacin/mg0.9
Vitamin B₆/mg0.1
Folate/μg18
Pantothenic acid/mg2
Biotin/μg7.2
Vitamin B₁₂/μg0.1
Vitamin C/mg19
Potassium/mg362
Calcium/mg56
Magnesium/mg17
Iron/mg0.9
Iodine/μg4.5
Zinc/mg0.3
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1
½
small Watermelon (about 1 kg)
14 ounces
canned peeled firm Tomato
4 sprigs
4 tablespoons
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Preparation

Kitchen utensils

1 Cutting board, 1 Fine grater, 1 Small knife, 1 Citrus juicer, 1 Large knife, 1 deep bowl, 1 Immersion blender, 1 Ladle, 1 Tablespoon

Preparation steps

Step 1/3
Cold Melon-Tomato Soup preparation step 1

Rinse the lemon in hot water, wipe dry and finely grate zest from half. Squeeze out the lemon juice. 

Step 2/3
Cold Melon-Tomato Soup preparation step 2

Halve melon, cut into wedges, remove seeds, peel and dice. Combine with the tomatoes and their juices in a tall vessel.

Step 3/3
Cold Melon-Tomato Soup preparation step 3

Add the lemon zest and juice to the vessel and puree with an immersion blender. Season wtih salt and pepper, cover and refrigerate for 1-2 hours. Just before serving, rinse the basil, shake dry and pluck leaves. Serve the chilled soup topped with basil leaves and 1 tablespoon yogurt.

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