Cold Tomato Soup
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
331
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 31.4 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 610 mg | (15 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 5 ozs rustic white bread (crusts removed)
- ½ cup olive oil
- 26 ozs ripe Tomatoes
- 4 cloves garlic cloves (roughly chopped)
- 1 cup vegetable stock (or water)
- 2 Tbsps Red wine vinegar
- olive oil (for the croutons)
- ½ Cucumber (finely diced)
- ½ green pepper (diced)
Preparation steps
1.
Cut about half the bread into cubes and set aside to make the croutons. Drizzle the oil over the remaining bread in a small bowl and set aside.
2.
Drop the tomatoes into boiling water for 30 seconds then refresh under cold water, peel off the skins and remove the seeds. Cut the flesh into small dice and set aside about a handful for the garnish.
3.
Place the remaining tomatoes into a food processor with the garlic, vegetable stock, bread and oil. Blend until smooth then pass through a sieve, stir in the vinegar and season with salt and pepper. Chill for at least 2 hours before serving.
4.
For the croutons, fry the reserved bread cubes in a little olive oil until golden brown then remove from the pan and drain on kitchen paper. Serve the gazpacho scattered with the croutons, cucumber, pepper and reserved tomatoes.
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