Cold Tomato Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
297
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 852 mg | (21 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 48 ozs large Tomatoes (halved and seeded)
- 4 cups French Bread (crust removed; cut into 1/2-inch pieces)
- 1 red Bell pepper (seeded; diced)
- 1 cup Cucumber (peeled and chopped)
- 1 cup onions (chopped)
- ¼ cup Red wine vinegar
- ¼ cup extra virgin olive oil
- 2 cloves garlic cloves (minced)
- ½ tsp ground Cumin
- ½ tsp paprika
- 1 ½ cups water
- 1 cup fresh Mozzarella (diced)
- 2 green chili peppers (sliced)
- 1 fresh Lime (for garnish)
- salt (to taste)
- peppers (to taste)
Preparation steps
1.
Over a bowl and using a sieve, press tomatoes to release juices (about 1/2 cup). Chop the remaining tomato pieces.
2.
Transfer two thirds of the chopped tomatoes and juices to large glass bowl. Add the bread, pepper, cucumber, onion, vinegar, olive oil, garlic, cumin and paprika. Let the soup stand at room temperature for about 1 hour. Refrigerate the remaining chopped tomatoes.
3.
Using a hand blender, puree the soup with 1 cup water until smooth. Add the remaining chopped tomatoes, Mozzarella cheese, sliced chili peppers. Season with salt and pepper. Stir to mix ingredients. Chill for at least 2 hours. Serve cold, dividing among bowls.
4.
Garnish with lime wedges. lime zest and tortilla chips.
