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Chilled Summer Cucumber Soup

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Health Score:
89 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 35 mins
Calories:
185
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
Calorie185 cal.(9 %)
Protein6 g(6 %)
Fat14 g(12 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E4.3 mg(36 %)
Vitamin K30 μg(50 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.4 mg(29 %)
Folate70 μg(23 %)
Pantothenic acid0.3 mg(5 %)
Biotin2.7 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C13 mg(14 %)
Potassium910 mg(23 %)
Calcium72 mg(7 %)
Magnesium56 mg(19 %)
Iron1.4 mg(9 %)
Iodine9 μg(5 %)
Zinc0.9 mg(11 %)
Saturated fatty acids3 g
Uric acid15 mg
Cholesterol0 mg
Complete sugar9 g
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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)
tsp Cumin
¾ cup plain Soy yogurt
How healthy are the main ingredients?
CucumbersaltAvocadoCumin
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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.
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