Cold Cucumber Soup with Shrimp
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
207
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 458 mg | (11 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Cucumber
- 150 grams Yogurt (0.1% fat)
- 150 grams Whipped cream
- 2 garlic cloves
- 2 Tbsps lemon juice
- 200 grams shrimp (cooked)
- ½ bunch Dill
- salt
- freshly ground peppers
Preparation steps
1.
Peel cucumber, trim ends, cut in half lengthwise, scrape out the seeds and cut into pieces. Cut pieces into small cubes and set aside 3 tablespoons. Peel garlic and puree with cucumber pieces. Mix in yogurt, cream and lemon juice. Season with salt and pepper, cover and refrigerate for 2 hours.
2.
Rinse dill, pluck, chop finely and mix with the reserved cucumber. Drain shrimp. Distribute soup in glasses or bowls, garnish with shrimp and cucumber and serve cold.
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