Melon Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 643 mg | (16 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 300 grams Tomatoes
- 200 grams starchy potatoes
- 1 onion
- 2 Tbsps olive oil
- 500 milliliters Vegetable broth
- 1 Cantaloupe (800 grams)
- 50 milliliters Whipped cream
- 3 Tbsps lemon juice
- salt
- cayenne pepper
- 150 grams cooked shrimp (ready to eat)
- mint (for garnish)
Preparation steps
Blanch the tomatoes, remove the skin, stalk and seeds and dice the flesh. Rinse and trim the potatoes and chop into small cubes. Peel and chop the onion.
Heat the oil and sweat the onion until soft. Add the tomatoes and potatoes and pour in the broth. Simmer for about 15 minutes until the potatoes are tender.
Meanwhile, halve the melon, remove the seeds and scoop out about 16 balls from the flesh with a melon baller. Remove the remaining pulp and coarsely chop.
Remove the soup from the heat, add the melon pieces and purée everything together. Pour through a sieve.
Stir in 30 ml of cream (approximately 1/10 cup), add 1-2 tablespoons of lemon juice and season the soup with salt and cayenne pepper. Allow to cool completely and refrigerate for about 1 hour.
Rinse the shrimp, pat dry, season with salt and pepper and drizzle with the remaining lemon juice. Chill until ready to serve.
Season the soup to taste again before transferring to bowls. Add 4 melon balls to each, stir in the rest of the cream and season with cayenne pepper.
Thread the shrimp onto wooden skewers alternately with the mint and garnish the soup with it before serving.
