Chilled Cucumber Soup with Avocado
Nutritional values
(Percentage of daily recommendation)
| Calorie | 426 cal. | (20 %) | ||
| Protein | 12.66 g | (13 %) | ||
| Fat | 29.51 g | (25 %) | ||
| Carbohydrates | 31.72 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.51 g | (25 %) |
| Vitamin A | 269.41 mg | (33,676 %) | ||
| Vitamin D | 1.18 μg | (6 %) | ||
| Vitamin E | 1.85 mg | (15 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 2.82 mg | (24 %) | ||
| Vitamin B₆ | 0.42 mg | (30 %) | ||
| Folate | 103.78 μg | (35 %) | ||
| Pantothenic acid | 1.71 mg | (29 %) | ||
| Biotin | 8.25 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 56.6 mg | (60 %) | ||
| Potassium | 1,255.48 mg | (31 %) | ||
| Calcium | 326.67 mg | (33 %) | ||
| Magnesium | 65.75 mg | (22 %) | ||
| Iron | 1.64 mg | (11 %) | ||
| Iodine | 2.11 μg | (1 %) | ||
| Zinc | 1.17 mg | (15 %) | ||
| Saturated fatty acids | 11.41 g | |||
| Cholesterol | 39.59 mg |
Ingredients
- Ingredients
- 3 Cucumber
- 2 Avocados
- 2 sprigs mint
- 2 sprigs Dill
- 20 grams Chives
- 400 grams Greek Yogurt (0.1% fat)
- 150 grams Crème fraiche
- 600 milliliters Chicken broth
- salt
- Tabasco sauce
- freshly ground peppers
- 1 Red chili pepper
- 2 Tomatoes
- 1 Red onion
- 2 Tbsps freshly chopped parsley
- 1 Tbsp olive oil
- 1 tsp Lime juice
Preparation steps
Rinse and trim the cucumbers. Halve lengthwise and scrape out the seeds. Finely dice half of the cucumber and set aside. Coarsely chop the remaining cucumber and transfer to a blender. Halve the avocados and remove the seed. Remove the shell and cut into pieces. Rinse the herbs, pat dry, and coarsely chop. Add the herbs, avocado, crème fraiche, yogurt, and the broth to the blender. Puree the mixture completely. If the soup is still too thick, thin with a little cold water. Season to taste with salt, pepper, and tabasco. Chill in the refrigerator for at least 30 minutes before serving.
For the salsa, rinse the chili and halve lengthwise. Trim the chili and finely dice. Rinse and quarter the tomatoes. Remove the seeds and finely dice. Peel and finely dice the onion. Mix the prepared vegetables with the cucumber. Mix in the oil, then season to taste with salt, pepper, and lime juice.
Adjust the seasoning of the soup, if necessary. Pour the soup into bowls, top with the salsa, and serve.
