Chilled Cucumber Soup
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
24
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 24 cal. | (1 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 284 mg | (7 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large Cucumber
- 250 milliliters vegetable stock (jarred)
- 1 bunch Dill
- 2 shallots
- 1 garlic clove
- salt
- peppers
- 1 Tbsp lemon juice
Preparation steps
1.
Rinse and peel the cucumber. Halve lengthwise, remove the seeds with a spoon, and season with salt. Set aside for 15 minutes. Peel and finely chop the shallots and garlic.
2.
Rinse and finely chop the cucumber. Set aside the half, then mix the rest with the shallot, garlic, vegetable stock, salt, pepper, and lemon juice. Puree the cucumber mixture with an immersion blender.
3.
Rinse the dill, finely chop, and add to remaining cucumber. Transfer the soup to bowls, then top with the dill and cucumber mixture.
