RECIPE
Tomato & mozzarella soup
A wonderful combination of flavours and textures in a delightful soup
4
K Cals
271
A wonderful combination of flavours and textures in a delightful soup. Look for tomatoes that yield slightly to pressure and are fragrant. The skin should be smooth, brightly colored and free of blemishes.
Protein 19.7 g
Carbohydrates 16.6 g
Dietary Fiber 2 g
Fat- total 14.7 g
Saturated Fat 7.4 g
Mono Fat 5.8 g
Poly Fat 0.9 g
Cholesterol 33.8 mg
Preparation Time: 15 min.
Cooking Time:
Servings: 4
Cooking Time:
Servings: 4
Nutritional Information
(Amount per serving)
Calories 271 Kcal Protein 19.7 g
Carbohydrates 16.6 g
Dietary Fiber 2 g
Fat- total 14.7 g
Saturated Fat 7.4 g
Mono Fat 5.8 g
Poly Fat 0.9 g
Cholesterol 33.8 mg
INGREDIENTS
6 tomatoes
2 cups tomato juice
250 g mozzarella, thinly sliced or cut into cubes
1/2 cup scallions, chopped
2 cloves garlic, chopped
fresh basil leaves
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt
pepper
2 cups tomato juice
250 g mozzarella, thinly sliced or cut into cubes
1/2 cup scallions, chopped
2 cloves garlic, chopped
fresh basil leaves
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt
pepper
PREPARATION
Put half of the tomatoes, olive oil and garlic in a blender. Add vinegar, salt, pepper. Transfer pureed mixture into a large bowl. Chop remaining tomatoes into small dice.
Add diced tomatoes, tomato juice, basil and mozzarella to pureed mixture. Ladle soup into bowls and top with the chopped scallions.
Add diced tomatoes, tomato juice, basil and mozzarella to pureed mixture. Ladle soup into bowls and top with the chopped scallions.
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