Orange and Tomato Drink
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
124
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 124 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram ripe Tomatoes
- 1 bay leaf
- 1 tsp rosemary
- 2 Tbsps scallions
- 1 Tbsp red Curry paste
- 2 Tbsps butter
- 150 milliliters Orange juice
- salt
- freshly ground peppers
- Tabasco sauce
- Chives (for garnish)
Preparation steps
1.
Blanch the tomatoes in boiling water, then peel, and coarsely chop. Add to a pan with the rosemary and bay leaves. Bring to a boil and cook for 10-15 minutes over medium heat, until soft. Puree with an immersion blender. Add a little water if necessary. Pass through a cheesecloth-lined strainer and firmly squeeze. Let the juice drain.
2.
Sauté the chives and curry in butter. Mix in 700 ml (approximately 24 ounces) of the tomato juice and the orange juice. Puree, then season to taste with salt, pepper, and tabasco. Serve in glass garnished with chives.
