4 Serves
75 Mins
Place the stale bread into a large mixing bowl and pour over the water. Allow the bread to soak for 10 minutes until completely softened.
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SpanishVitamin E
1 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
87 µg / 400 µgCalcium
92 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
84 mg / 1,250 mgPotassium
231 mg / 4,700 mgSodium
733 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Transfer the soaked bread mixture into a blender, add the salt, and process until smooth.
Transfer the soup to a container and refrigerate for at least 1 hour to chill thoroughly.
Serve the chilled soup in bowls, finished with a drizzle of olive oil and a sprinkle of black pepper.
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Tunisian