Chilled Summer Cucumber Soup
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
185
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 185 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 30 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 910 mg | (23 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 cups Cucumber (chopped, plus slices for garnish)
- ¼ cup scallions (sliced)
- 1 ⅔ cups Vegetable broth
- 2 Tbsps Lime juice
- kosher salt (to taste)
- 1 Avocado (diced)
- ⅛ tsp Cumin
- ¾ cup plain Soy yogurt
Preparation steps
1.
Combine the cucumber, green onions, and broth in a saucepan. Bring the mixture to a boil and then reduce the heat. Simmer until the cucumber is tender. Remove the saucepan from the heat and let cool.
2.
Place the lime juice, salt, cooled cucumber mixture, avocado, cumin, and soy yogurt in a blender and blend until the mixture has a smooth consistency.
3.
Chill for at least 2 hours before serving. Garnish with sliced cucumbers, if desired.
