Cold Cucumber Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
436
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 630 mg | (16 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Yogurt (0.1% fat)
- 200 grams Sour cream
- 100 grams peeled Walnut
- 1 Cucumber
- 1 garlic clove
- salt
- peppers
- 2 Tbsps Walnut oil
Preparation steps
1.
Rinse the cucumber, halve lengthwise, scrape out the seeds and cut into small cubes. Season with salt and let sit in water. Coarsely chop the walnuts and roast in a frying pan. Set aside to cool.
2.
Mix the sour cream and yogurt until smooth. Season with salt and pepper. Peel and press the garlic. Drain the cucumber and mix with the garlic and sour cream mixture. Chill the soup. Serve garnished with walnuts and drizzled with walnut oil.
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