Cold Cucumber Soup

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Cold Cucumber Soup
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
166
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie166 cal.(8 %)
Protein11 g(11 %)
Fat3 g(3 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage6.8 g(23 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E3.3 mg(28 %)
Vitamin K62.4 μg(104 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4 mg(33 %)
Vitamin B₆0.4 mg(29 %)
Folate84 μg(28 %)
Pantothenic acid1.3 mg(22 %)
Biotin7.4 μg(16 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C107 mg(113 %)
Potassium811 mg(20 %)
Calcium234 mg(23 %)
Magnesium74 mg(25 %)
Iron2.4 mg(16 %)
Iodine16 μg(8 %)
Zinc1.8 mg(23 %)
Saturated fatty acids0.9 g
Uric acid111 mg
Cholesterol1 mg
Complete sugar14 g

Ingredients

for
2
Ingredients
1 Cucumber
1 scallion
½ bunch parsley
1 Tbsp lemon juice
250 milliliters Buttermilk
salt
freshly ground peppers
100 grams chickpeas (canned)
1 Hungarian wax pepper
How healthy are the main ingredients?
chickpeasparsleyCucumbersalt

Preparation steps

1.

Rinse the cucumber, peel, cut in half lengthwise, scrape the seeds out with a spoon and dice the cucumber coarsely. Trim scallion, rinse and cut into rings. Rinse the parsley, shake dry and pluck off the leaves.

2.

Place cucumber, scallion, parsley, lemon juice and buttermilk in a blender and puree smooth. Season with salt and pepper.

3.

Drain chickpeas and stir into the cold soup. Trim the pepper, rinse, chop finely and garnish on top. Serve with a little parsley.