Chilled Cucumber Soup with Basil

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Chilled Cucumber Soup with Basil

Chilled Cucumber Soup with Basil - The real refreshment on hot summer days.

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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
197
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie197 cal.(9 %)
Protein5 g(5 %)
Fat14 g(12 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.4 mg(20 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.3 mg(21 %)
Folate65 μg(22 %)
Pantothenic acid1 mg(17 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C43 mg(45 %)
Potassium800 mg(20 %)
Calcium113 mg(11 %)
Magnesium49 mg(16 %)
Iron2 mg(13 %)
Iodine10 μg(5 %)
Zinc0.7 mg(9 %)
Saturated fatty acids4.7 g
Uric acid48 mg
Cholesterol14 mg

Ingredients

for
4
Ingredients
1 Zucchini
salt
3 garlic cloves
2 small Cucumber
1 bunch Basil
300 milliliters Vegetable broth (chilled)
6 Tbsps Sour cream (120 g)
1 tsp Dijon mustard
peppers
1 Tbsp lemon juice
1 shallot
120 grams sundried Tomatoes (in oil)
3 stalks parsley
1 Tbsp balsamic vinegar
How healthy are the main ingredients?
Sour creamTomatoBasilZucchinisaltgarlic clove

Preparation steps

1.

Rinse and trim the zucchini. Slice and blanch for 2 minutes in boiling salted water, then remove. Rinse under cold water and drain well. Reserve a few slices for garnish.

2.

Peel and chop 2 of the garlic cloves. Halve the cucumbers lenghtwise, remove the seeds, and finely dice.

3.

Rinse and dry half of the basil. Remove the leaves, setting some aside. Puree the remaining basil with the cucumbers, zucchini, broth, and garlic.

4.

Mix in the sour cream and mustard, then season to taste with salt, pepper, and lemon juice. Chill for at least 30 minutes in the refrigerator.

5.

For the tomato salsa, peel and finely chop the shallots and remaining garlic. Drain the sundried tomatoes, reserving 3 tablespoons of the oil. Cut the tomatoes into small pieces. Rinse and dry the remaining basil and the parsley, then finely chop.

6.

Mix the tomatoes, shallots, herbs, tomato oil, and vinegar. Season to taste with salt and pepper.

7.

Divide the soup into 4 bowls, and garnish with the reserved zucchini slices, the tomato salsa, and the reserved basil.