Cold Tomato Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 25.8 μg | (43 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 26.3 μg | (58 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,062 mg | (27 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 251 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 eggs
- 3 slices Toast
- 1 onion
- 2 garlic cloves
- 1 ⅕ kilograms fully ripe Tomatoes
- 2 Tbsps olive oil
- lemon juice
- salt
- cayenne pepper
- 150 grams Serrano ham
Preparation steps
Cook the eggs until hardboiled, about 10 minutes, then rinse in cold water. Cut off bread crusts and soak bread in a little water. Peel onion and garlic and finely dice both. Score tomatoes crosswise dip into boiling water. Rinse in cold water and remove skins. Cut tomatoes into quarters and remove seeds and stems. Place the seeds in a sieve and collect the juice. Mix juice with the tomatoes, the well-squeezed white bread, olive oil, onion and garlic and puree in a blender. Add approximately 200 ml (approximately 3/4 cup) of cold water and mix to desired consistency. Refrigerate soup covered at least 1 hour before serving.
Season soup with lemon juice, salt and cayenne pepper and spread on bowls.
Peel the eggs and chop. Cut the ham into pieces and sprinkle on the soup with the eggs.
