Cold Cucumber Soup with Buttermilk
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
242
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 567 mg | (14 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Cucumber
- 2 fresh garlic cloves
- salt
- 1 handful Dill
- 40 grams Walnut
- 500 grams Bulgarian Yogurt (0.1% fat) (well chilled)
- 200 milliliters Buttermilk (well chilled)
- 2 Tbsps olive oil
- 1 tsp lemon juice
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the cucumber, cut off the ends and cut in half lengthwise. Cut 4 thin slices with a vegetable peeler or a vegetable slicer and thread onto wooden skewers.
2.
Peel the rest of the cucumber and dice finely. Peel garlic, chop and grind finely with a pinch of salt. Rinse the dill, shake dry, pluck leaves and finely chop. Coarsely crush the walnuts.
3.
Pour the yogurt into a bowl with the buttermilk, add the pieces of cucumber, dill, garlic and walnuts and mix well. While stirring, gradually add the oil and enough ice-cold water (250 ml/approximately 1 cup) to achieve the desired consistency. Season with lemon juice, salt and pepper and pour into chilled glasses.
4.
Serve with the garnished with cucumber skewers.
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