Cold Peach and Tomato Soup with Scallops

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Cold Peach and Tomato Soup with Scallops
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
266
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie266 cal.(13 %)
Protein13 g(13 %)
Fat14 g(12 %)
Carbohydrates22 g(15 %)
Sugar added4 g(16 %)
Roughage3.9 g(13 %)
Vitamin A0.3 mg(38 %)
Vitamin D3.8 μg(19 %)
Vitamin E4.1 mg(34 %)
Vitamin K41.4 μg(69 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.5 mg(46 %)
Vitamin B₆0.3 mg(21 %)
Folate73 μg(24 %)
Pantothenic acid1.1 mg(18 %)
Biotin9.2 μg(20 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C46 mg(48 %)
Potassium897 mg(22 %)
Calcium185 mg(19 %)
Magnesium72 mg(24 %)
Iron6.8 mg(45 %)
Iodine101 μg(51 %)
Zinc2.3 mg(29 %)
Saturated fatty acids3.3 g
Uric acid294 mg
Cholesterol119 mg
Complete sugar17 g

Ingredients

for
4
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
How healthy are the main ingredients?
TomatoArugulaParmesanolive oilTomato pastesugar

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.