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Bulgarian Cucumber Soup

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Bulgarian Cucumber Soup
289
calories
Calories
0
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easy
Difficulty
20 min.
Preparation
Nutritions
Fat17.36 g
Saturated Fat Acids6.7 g
Protein20.15 g
Roughage1.13 g
Sugar added0 g
Calorie289
1 serving contains
Calories289
Protein/g20.15
Fat/g17.36
Saturated fatty acids/g6.7
Carbohydrates/g15.65
Added sugar/g0
Roughage/g1.13
Cholesterol/mg42.74
Vitamin A/mg124.71
Vitamin D/μg0.4
Vitamin E/mg0.05
Vitamin B₁/mg0.04
Vitamin B₂/mg0.08
Niacin/mg0.4
Vitamin B₆/mg0.06
Folate/μg7.91
Pantothenic acid/mg0.34
Biotin/μg1.34
Vitamin B₁₂/μg0.14
Vitamin C/mg3.07
Potassium/mg510.13
Calcium/mg256.41
Magnesium/mg14.58
Iron/mg0.53
Iodine/μg7.02
Zinc/mg0.3

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
3 ½ cups
Greek yogurt (or Bulgarian)
½ cup
lemons (juiced)
2 teaspoons
2 cloves
garlic (finely chopped)
2 ¼ cups
Cucumber (peeled, seeded, and diced)
0.333 cup
chopped Walnut
2 tablespoons
chopped Dill
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Preparation steps

Step 1/3
Mix the yoghurt with the milk, salt, pepper, lemon juice and 1 tsp olive oil. Chill.
Step 2/3
Heat the remaining oil in a pan and sweat the garlic until soft.
Step 3/3
Add the cucumber and garlic to the yoghurt soup. Stir in the dill and nuts (keeping back a few to garnish). Ladle onto plates and serve scattered with nuts.

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