Cold Cucumber Soup
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(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
166
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 166 cal. | (8 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 62.4 μg | (104 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 811 mg | (20 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
