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Light And Refreshing
Cold Melon-Tomato Soup
with Yogurt and Basil
(6 votes)
Health Score:
99 / 100
Difficulty:
very easy
Preparation:
15 min.
Preparation
ready in 1 hr 15 mins
Calories:
80
calories
Calories
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The delicious soup not only tastes great but is filling without being too heavy, making it the perfect meal when it's hot outside.
If you want the soup to be a little thinner, you can dilute it with ice-cold mineral water.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 80 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 362 mg | (9 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4.5 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 19 g |
Development of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 lemon
- ½ small Watermelon (about 36 ounces)
- 14 ozs canned peeled Tomatoes
- Sea salt
- peppers
- 4 sprigs Basil
- 4 Tbsps Yogurt (3.5% fat)
Preparation
Preparation steps
1.
Rinse the lemon in hot water, wipe dry and finely grate zest from half. Squeeze out the lemon juice.
2.
Halve melon, cut into wedges, remove seeds, peel and dice. Combine with the tomatoes and their juices in a tall vessel.
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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