Cold Kefir Soup with Cucumber and Tomatoes
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
169
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 169 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 38.8 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 783 mg | (20 %) | ||
| Calcium | 284 mg | (28 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse cucumber well, cut in half lengthwise, and scrape out seeds with a spoon. Dice.
2.
Rinse tomatoes and cut into eighths. Season lightly with salt. Mix kefir with lemon juice and pour over tomatoes and diced cucumber.
3.
Rinse dill, shake dry and finely chop. Stir dill and parsley into soup and season with salt, pepper, and a little sugar.
4.
Cover and refrigerate soup about 1 hour. Serve garnished with dill.
