Sweet Fruit Bisque
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
235
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 235 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 9.3 mg | (155 %) | ||
| Biotin | 23.2 μg | (52 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 664 mg | (17 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 49 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ripe Watermelon
- 1 Melon
- 2 Limes
- 1 bunch Basil
- 1 Tbsp balsamic vinegar
- salt
- peppers
Preparation steps
1.
Halve the watermelon and remove the seeds. Chop the flesh into small pieces and place half of them in the bowl of a food processor. Chill the remainder.
2.
Wash, brush and chop one lime into thin strips. Squeeze the other lime and add the juice to the food processor. Process the watermelon adding a glass of iced water and the balsamic vinegar. Season with pepper.
3.
Wash and dry the basil and remove the leaves. Keeping a few leaves aside for decoration, chop the rest very finely.
4.
Halve the melon; remove the seeds and scoop out the flesh with a melon baller.
5.
Divide the soup between six ramekin dishes, add one melon ball and keep the others aside for brochettes. Transfer the soup to the freezer for no longer than 20 minutes. In the meantime, prepare four brochettes.
6.
Using wooden brochettes, tread them with a piece of watermelon, a melon ball and a strip of lime.
7.
Remove the soup from the freezer, sprinkle with the chopped basil and basil leaves. Sprinkle with flaked salt.
8.
Place a brochette alongside each ramekin dish. Serve immediately.
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