Cold Cucumber Soup with Ricotta
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
239
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 36.6 μg | (61 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 615 mg | (15 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 small Cucumber
- 1 garlic clove
- 2 scallions
- 250 milliliters Still mineral water
- 1 tsp Dijon mustard
- 3 Tbsps lemon juice
- salt
- white, freshly ground peppers
- 1 tsp sugar
- ½ tsp Cumin
- ½ bunch Dill
- 80 grams Smoked salmon
- 200 grams Ricotta cheese
- lemon juice
- olive oil (for drizzling)
Preparation steps
1.
Peel cucumbers and halve lengthwise, scrape seeds with a spoon and cut one cucumber into 5 cm (approximately 2 inches) thin strips, dice another cucumber.
2.
Peel garlic and chop. Rinse and dry scallions, chop. Combine garlic and scallions with cucumber cubes in a high mixing bowl.
3.
Puree with an immersion blender.
4.
Add bottled water to reach desired consistency.
5.
Season with mustard and lemon juice.
6.
Season with salt, pepper, sugar and cumin powder.
7.
Rinse dill, shake dry and pluck off tips.
8.
Season soup to taste and refrigerate.
9.
Cut salmon into thin strips. Whisk ricotta and season with salt, pepper and lemon juice. Pour soup into bowls and top with cucumber strips and ricotta balls. Drizzle with olive oil and sprinkle with dill. Serve.
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