Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
234
Calories
4g
Protein
15g
Fat
22g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| White Bread | 1 slice (30g) white | 79 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound (450 g ) tomato
- 1–2 cloves of garlic
- 1 ounce (50 g ) white bread
- 2 tbsp (30 ml ) vinegar
- Olive oil
- Salt
Directions
1
Skin the tomatoes and remove their cores. If using canned whole tomatoes, add with their liquid.
2
Using a blender , liquefy the tomatoes and garlic and add the vinegar and salt.
3
Soak the bread in water until tender, then wring excess water out.
4
Add half of the bread and blend until smooth.
5
Continue adding bread and a little olive oil and blending until the soup has a smooth, creamy consistency.
6
Chill the purée and then serve in a shallow bowl, garnished with ham and egg and accompanied by fresh bread.
Recipe sourced from
wikibooks