Southern Spanish Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 3 h. 35 min.
Ready in
Calories:
329
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 35.2 μg | (59 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,066 mg | (27 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ Baguette (crust discarded)
- 2 cloves garlic cloves
- 2 tsps salt
- 2 Tbsps Sherry vinegar
- 1 tsp sugar
- 6 ½ cups ripe Plum tomato (cored and quartered)
- ½ cup extra-virgin olive oil (Spanish preferably)
- ⅔ cup Raspberries
- ½ cup Tomatoes (half of them halved)
- 1 Tbsp thyme
Preparation steps
1.
Soak the baguette in water for 1 minute, then squeeze dry and discard the liquid.
2.
Blend together the garlic, bread, half the tomatoes, sherry vinegar, sugar in a food processor until almost smooth.
3.
Add the remaining tomatoes and blend again until smooth. Keep the motor running and add the olive oil in a steady stream.
4.
Pass through a sieve and collect the soup in a bowl underneath. Cover the bowl and chill for at least three hours before serving.
5.
Season with salt before serving and transfer to serving pots.
6.
Garnish with the raspberries, halved cherry tomatoes and thyme leaves. Arrange the pots on serving plates and arrange a few cherry tomatoes on them.
lunch seasonal
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