Cold Cucumber Soup
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
223
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 35.6 μg | (59 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 639 mg | (16 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Cucumber
- 1 garlic clove
- 400 grams Yogurt (0.1% fat)
- 1 pinch salt
- peppers
- 1 pinch sugar
- ½ lemon (juice)
- 40 grams Walnut
- 2 Tbsps olive oil
- Dill (for garnish)
Preparation steps
1.
Peel the cucumber, trim, cut in half lengthwise and cut into four thin slices. Scrape the cores and chop the cucumber flesh coarsely. Place into the blender with the peeled garlic. Add yogurt and season with salt, pepper, sugar and lemon juice. Puree until smooth and add cold water (about 200 ml) (approximately 3/4 cup). Pour water until the desired consistency is reached. Chill at least 1 hour.
2.
Meanwhile, place the cucumber slices in a waxy pattern on skewers and coarsely chop the nuts.
3.
Season the soup again and make foamy with the mixer. Distribute into bowls and drizzle with oil. Garnish with the cucumber spear, dill and chopped walnuts.
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