Cold Vegetable Soup with Olives
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
299
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 43.5 μg | (73 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 826 mg | (21 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 500 grams Beefsteak tomato
- 1 Cucumber
- 2 red Bell pepper
- 1 yellow onion
- 4 garlic cloves
- 6 Tbsps breadcrumbs
- 4 Tbsps Red wine vinegar
- 6 Tbsps olive oil
- salt (and pepper, to taste)
Preparation steps
1.
For the soup, rinse tomatoes and cut into eighths. Peel cucumber, cut in half lengthwise and scrape out the seeds with a spoon. Coarsely chop and puree the cucumber and tomatoes in a blender. Cut bell peppers in half, remove the cores and rinse.
2.
Peel onion and chop half of the onion finely. Puree the rest along with the bell peppers and the peeled garlic cloves in a blender. Press the pureed vegetables through a sieve into a bowl, add other prepared vegetables, stir in breadcrumbs and season with salt and pepper.
3.
Whisk in vinegar and olive oil and chill covered in the refrigerator for 2 hours. To serve, garnish with grated Parmesan and olives and sprinkle with basil.
