Read on below ad

Cold Cucumber Soup with Shrimp

with crabs
0
(0 votes)
Rate recipe
Health Score:
83 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 50 mins
Calories:
78
calories
Calories
Read on below ad
1 serving contains
(Percentage of daily recommendation)
Calorie78 cal.(4 %)
Protein9 g(9 %)
Fat3 g(3 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage1.7 g(6 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E2 mg(17 %)
Vitamin K24.4 μg(41 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.1 mg(7 %)
Folate30 μg(10 %)
Pantothenic acid0.6 mg(10 %)
Biotin2 μg(4 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C18 mg(19 %)
Potassium417 mg(10 %)
Calcium79 mg(8 %)
Magnesium43 mg(14 %)
Iron1.4 mg(9 %)
Iodine59 μg(30 %)
Zinc1.2 mg(15 %)
Saturated fatty acids0.5 g
Uric acid75 mg
Cholesterol58 mg
Complete sugar4 g
Read on below ad

Ingredients

for
6
Ingredients
2 Cucumber
400 milliliters vegetable stock
salt
freshly ground pepper
1 pinch ground cilantro
Tabasco sauce (as desired)
1 pinch sugar
1 bunch Dill
1 Tbsp olive oil
250 grams Crabmeat
Dill (for garnish)
How healthy are the main ingredients?
CrabmeatDillolive oilsugarCucumbersalt
show all ingredients

Preparation steps

1.

Peel the cucumbers, cut in half lengthwise and remove the seeds. Finely dice 150 grams (approximately 1/2 cup) of the cucumbers. Coarsely chop the rest and place in a blender along with the vegetable broth. Puree the mixture until smooth. Season with salt, pepper and tabasco to taste, and the coriander and sugar.

2.

Rinse the dill, shake dry and finely chop. Stir into the cucumber soup. Serve in bowls garnished with the diced cucumbers and olive oil. Serve garnished with the shrimp and dill.

Read on below ad