Recipe Overview
Prep | 260 min |
Total | 260 min |
Difficulty | easy |
Diet |
|
Country |
|
Category |
|
Allergies |
|
calcium (Ca) | 584.57 mg |
carbohydrates, available | 117.14 g |
dietary fibres | 33.61 g |
docosahexanoic acid | 0 mg |
energy kJ | 3853 kJ |
energy kcal | 921 kcal |
fat, total | 31.46 g |
iodine (I) | 52.67 µg |
iron (Fe) | 15.64 mg |
protein | 30.42 g |
sugars, total | 99.47 g |
vitamin A (beta-carotin) | 20.93 mg |
vitamin A (retinol) | 30 µg |
vitamin A (retinol-equivalent) | 3.52 mg |
vitamin B1 (thiamin) | 1.44 mg |
vitamin B6 (pyridoxine) | 3.94 mg |
vitamin B9 (folic acid) | 692.25 µg |
vitamin C (ascorbic acid) | 839.12 mg |
vitamin D (calciferol) | 0 µg |
zinc (Zn) | 4.06 mg |
Cold Tomato Soup
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Nutrition details
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alanine | Only for registered user |
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carbohydrates, available | Only for registered user |
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docosahexanoic acid | Only for registered user |
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eicosadienoic acid | Only for registered user |
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heptadecenic acid | Only for registered user |
hexadecadienic acid | Only for registered user |
hexadecatetraenic acid | Only for registered user |
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nonadecatrienoic acid | Only for registered user |
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oleic acid | Only for registered user |
oligosaccaride, absorbable | Only for registered user |
oligosaccaride, not absorbable | Only for registered user |
omega-3 fatty acids | Only for registered user |
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water | Only for registered user |
water-insoluble dietary fibers | Only for registered user |
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vitamin A (beta-carotin) | Only for registered user |
vitamin A (retinol) | Only for registered user |
vitamin A (retinol-equivalent) | Only for registered user |
vitamin B1 (thiamin) | Only for registered user |
vitamin B12 (cobalamin) | Only for registered user |
vitamin B2 (riboflavin) | Only for registered user |
vitamin B3 (niacin) | Only for registered user |
vitamin B3 (niacin-equivalent) | Only for registered user |
vitamin B5 (pantothenic acid) | Only for registered user |
vitamin B6 (pyridoxine) | Only for registered user |
vitamin B7 (biotin) | Only for registered user |
vitamin B9 (folic acid) | Only for registered user |
vitamin C (ascorbic acid) | Only for registered user |
vitamin D (calciferol) | Only for registered user |
vitamin E (alpha-tocopherol) | Only for registered user |
vitamin E (alpha-tocopherol-equivalent) | Only for registered user |
vitamin K (phylloquinone) | Only for registered user |
Ingredients
6
serving
servings
2 teaspoons table salt
75 milliliters sherry vinegar
1,25 liters tomato juice
0,5 small sweet onion Vidalia, Maui, or Walla Walla, or 2 large shallots, peeled
1 teaspoon hot chilli sauce optional
garlic croutons for serving
8 ice cubes
3 ripe medium beef tomatoes cored and cut into small cubes
2 small cucumbers one peeled and the other with skin on, both seeded and cut into small cubes
2 medium garlic cloves minced or pressed through a garlic press, about 2 tsp
extra virgin olive oil for serving
2 small red peppers cored, seeded, and cut into slices, then into small cubes
black pepper
Directions
1.
Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, hot pepper sauce, if using, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days
Please log in first to see all steps.
Recipe Overview
Prep | 260 min |
Total | 260 min |
Difficulty | easy |
Diet |
|
Country |
|
Category |
|
Allergies |
|
calcium (Ca) | 584.57 mg |
carbohydrates, available | 117.14 g |
dietary fibres | 33.61 g |
docosahexanoic acid | 0 mg |
energy kJ | 3853 kJ |
energy kcal | 921 kcal |
fat, total | 31.46 g |
iodine (I) | 52.67 µg |
iron (Fe) | 15.64 mg |
protein | 30.42 g |
sugars, total | 99.47 g |
vitamin A (beta-carotin) | 20.93 mg |
vitamin A (retinol) | 30 µg |
vitamin A (retinol-equivalent) | 3.52 mg |
vitamin B1 (thiamin) | 1.44 mg |
vitamin B6 (pyridoxine) | 3.94 mg |
vitamin B9 (folic acid) | 692.25 µg |
vitamin C (ascorbic acid) | 839.12 mg |
vitamin D (calciferol) | 0 µg |
zinc (Zn) | 4.06 mg |
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