Cold Peach and Tomato Soup with Scallops
Nutritional values
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 41.4 μg | (69 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 897 mg | (22 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 101 μg | (51 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the soup
- 600 grams ripe Tomatoes
- powdered sugar (for sprinkling)
- 1 shallot
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 300 milliliters Vegetable broth
- salt
- freshly ground peppers
- 3 ripe Peaches
- 1 pinch sugar
- 1 splash lemon juice
- For the scallops
- ½ bunch Arugula
- 300 grams Scallop (ready to cook, cleaned)
- 2 Tbsps olive oil
- 1 Tbsp White vinegar
- For serving
- 3 Tbsps freshly grated Parmesan
Preparation steps
For the soup: Preheat the oven to 100°C (approximately 210°F) convection. Rinse the tomatoes, trim ends and cut 1 tomato into thin slices and place on an oiled baking sheet. Sprinkle with powdered sugar and allow to dry for about 2 hours in the oven, checking periodically.
Chop the remaining tomatoes into small pieces for the soup. Peel the shallot, chop finely and sauté until translucent in a pot with oil. Add chopped tomatoes and tomato paste, pour in the broth, season with salt and pepper and simmer for 15 minutes over medium heat. Puree soup with an immersion blender, press through a fine sieve and season again.
Blanch the peaches, peel, halve and remove pits. Puree the peaches. Stir into the cooled tomato soup and season with salt, pepper and sugar. Adjust seasonings to taste with a dash of lemon juice.
For the scallops: Divide arugula, trim, rinse, spin dry and finely chop half. Rinse scallops, pat dry and cut into very small pieces. Mix with chopped arugula, oil and vinegar. Season with salt and pepper.
for each serving, place a round cookie cutter (4 cm or approximately 1 1/2 inches in diameter) in soup bowl, fill with scallop mixture, remove cookie cutter and gently distribute the soup around the scallops. Divide the remaining arugula over the scallops and garnish each bowl with a dried slice of tomato and freshly grated Parmesan cheese.
