Watermelon and Tomato Soup with Parmesan Cheese
Watermelon and tomato soup with parmesan cheese - Fruity and spicy - that tastes good on hot days
Healthy, because
Even smarter
Nutritional values
A generous portion of vitamin A from Watermelon and Tomatoes favors a beautiful smooth skin and the formation of new cells. Mozzarella and Parmesan cheese are top suppliers of calcium, which is involved in the strength of fingernails and bones.
The cold soup is also a delight with other types of melon - just try your way through! Instead of the pine nuts, coarsely chopped walnuts or almonds are also suitable for the topping.
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 16.6 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 606 mg | (15 %) | ||
| Calcium | 294 mg | (29 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 18 ozs watermelon pulp (seedless)
- 24 ozs ripe Cherry tomatoes
- 2 ½ ozs Basil (1 handful)
- 2 Tbsps White vinegar
- 5 Tbsps olive oil
- salt
- peppers
- 4 ½ ozs Mozzarella
- 1 oz Pine nuts (2 TBSP.)
- 1 ¾ ozs Parmesan
Kitchen utensils
Preparation steps
Cut watermelon pulp into small pieces and place in a stand mixer. Wash cherry tomatoes and set aside about 8. Wash basil, shake dry and set aside a few leaves. Add remaining basil with stems and remaining tomatoes to blender.
Add vinegar and 4 tablespoons of oil, season with salt and pepper and puree everything as finely as possible. Then strain through a fine sieve into a bowl and chill for about 1 hour.
Meanwhile, cut mozzarella into small cubes. Roast pine nuts in a hot pan without fat over medium heat for 3 minutes. Slice cherry tomatoes set aside, cut basil leaves set aside into fine strips. Mix mozzarella cubes, tomato slices, pine nuts and basil strips with remaining oil in a bowl.
To serve, pour the chilled soup into bowls, top with the mozzarella mixture and shave Parmesan over the top.
