Cold Cucumber Soup

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Cold Cucumber Soup
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
90
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie90 kcal(4 %)
Protein7.56 g(8 %)
Fat0.19 g(0 %)
Carbohydrates16.07 g(11 %)
Sugar added1.05 g(4 %)
Roughage1.01 g(3 %)
Vitamin A149.28 mg(18,660 %)
Vitamin D1.18 μg(6 %)
Vitamin E0.06 mg(1 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.31 mg(3 %)
Vitamin B₆0.07 mg(5 %)
Folate11.38 μg(4 %)
Pantothenic acid0.41 mg(7 %)
Biotin1.35 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6.93 mg(7 %)
Potassium545.45 mg(14 %)
Calcium205.37 mg(21 %)
Magnesium20.38 mg(7 %)
Iron0.5 mg(3 %)
Zinc0.32 mg(4 %)
Saturated fatty acids0.06 g
Cholesterol2.94 mg

Ingredients

for
4
Ingredients
2
1
400 grams
1 pinch
1 pinch
½
Lime (juice)
1 sprig
1
red, mild Pepperoncini

Preparation steps

1.

Steps 1 and 2

2.

Peel and halve the cucumber lengthwise. Use a spoon to scrape out the seeds and cut the cucumber flesh into chunks.

3.

Steps 3 and 4

4.

Blend the cucumber, peeled garlic and yogurt.

5.

Steps 5, 6 and 7

6.

Season with salt, sugar and a little lime juice. Puree finely.

7.

Step 8

8.

Pour in cold water to reach the desired consistency of the soup (about 200 ml; approximately .75 cups). Chill for at least 1 hour.

9.

Step 9

10.

Pluck the mint leaves. Set a few aside for the garnish. Coarsely chop the remaining leaves.

11.

Step 10

12.

Rinse the peperoncini, halve and cut into fine strips.

13.

Step 11

14.

Add the mint to the soup and mix well. 

15.

Step 12

16.

Pour the soup into bowls and sprinkle with the peperoncini strips. Serve garnished with walnut oil and mint leaves.