Tomato Cold Soup with Mozzarella and Olive Skewers
Tomato cold soup with mozzarella and olive skewers - Successful refreshment on hot summer days
Healthy, because
Even smarter
Nutritional values
Tomatoes can increase the concentration of carotenoids in the skin and thereby reduce wrinkles. For the development of genetic material and blood cells, the B vitamin folate is necessary - found in olives and tomatoes.
As a side dish, we recommend a piece of homemade wholemeal bread.
(Percentage of daily recommendation)
| Calorie | 214 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 543 mg | (14 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- ½ red onion
- 2 garlic cloves
- 1 handful Basil
- 26 ozs mature Tomatoes
- 18 ozs Vegetable broth
- salt
- peppers
- 2 Tbsps olive oil
- 2 Tbsps Agave syrup
- 1 Tbsp White vinegar
- cayenne pepper
- ½ Zucchini
- 4 ½ ozs Bocconcini
- 12 green Olives (without pits)
Kitchen utensils
Preparation steps
Peel and chop the onion and garlic. Wash basil and shake dry; put some leaves aside, chop the rest finely. Clean and wash the tomatoes, remove the stalks and cut the tomatoes into small pieces.
Place tomatoes in a blender with chopped basil, onion, garlic and vegetable stock. Season with salt and pepper and puree very finely with olive oil. Pass through a sieve, season with agave syrup, vinegar and cayenne pepper and chill for 1 hour.
Meanwhile, clean, wash and dice zucchini very finely. Thread mozzarella balls, olives and basil set aside onto 4 long wooden skewers.
Stir tomato cold dish well, pour into deep plates and add 1 skewer to each. Distribute zucchini cubes on top and serve.
