Tomato Soup with Cheese and Breadsticks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 19.6 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 641 mg | (16 %) | ||
| Calcium | 317 mg | (32 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 slices Toast
- 1 small shallot
- 1 garlic clove
- 800 grams fully ripe Tomatoes
- 4 Tbsps olive oil
- 150 grams Goat cheese (roll)
- ½ handful Tarragon
- lemon juice
- salt
- 1 Tbsp honey
- cayenne pepper
- 12 Grissini
- Tarragon (for garnish)
Preparation steps
Remove crust from bread and soak in a little water. Peel the shallot and garlic, then dice both. Carve the tomatoes crosswise, plunge in boiling water, rinse with cold water and peel. Cut the tomatoes into quarters and remove the seeds and stem approaches. Strain the seeds in a sieve and reserve juice. Puree the juice with the tomatoes, the expressed white bread, 3 tablespoons olive oil, 50 grams (approximately 1 3/4 ounces) goat cheese, onion and garlic in a blender. Incorporate 200 ml (approximately 7/8 cup) of cold water to the desired consistency. Cover the soup and cool at least 1 hour before serving. Rinse the tarragon, shake dry and chop finely. Cut off 4 slices from the goat cheese and roll in tarragon.
Season the soup with lemon juice, salt, honey and cayenne. Divide among four glasses. Place the breadsticks and cheese decoratively across the top. Drizzle with some olive oil and garnish with tarragon.
