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Cold Cucumber Soup
(0 votes)
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 1 hr 25 mins
Calories:
90
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 90 cal. | (4 %) | ||
| Protein | 7.56 g | (8 %) | ||
| Fat | 0.19 g | (0 %) | ||
| Carbohydrates | 16.07 g | (11 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 1.01 g | (3 %) |
more nutritional values
| Vitamin A | 149.28 mg | (18,660 %) | ||
| Vitamin D | 1.18 μg | (6 %) | ||
| Vitamin E | 0.06 mg | (1 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 0.31 mg | (3 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 11.38 μg | (4 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 1.35 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6.93 mg | (7 %) | ||
| Potassium | 545.45 mg | (14 %) | ||
| Calcium | 205.37 mg | (21 %) | ||
| Magnesium | 20.38 mg | (7 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Zinc | 0.32 mg | (4 %) | ||
| Saturated fatty acids | 0.06 g | |||
| Cholesterol | 2.94 mg |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 2 Cucumber
- 1 garlic clove
- 400 grams Yogurt (0.1% fat)
- 1 pinch salt
- 1 pinch sugar
- ½ Lime (juice)
- 1 sprig mint
- 1 red, mild Pepperoncini
- Walnut oil
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.
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