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Creamy Cucumber Bisque

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Creamy Cucumber Bisque
200
calories
Calories
0
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easy
Difficulty
30 min.
Preparation
 • Ready in 1 hr
Ready in
Nutritions
Fat16.26 g
Saturated Fat Acids3.5 g
Protein5.06 g
Roughage1.17 g
Sugar added0 g
Calorie200
1 serving contains
Calories200
Protein/g5.06
Fat/g16.26
Saturated fatty acids/g3.5
Carbohydrates/g10.42
Added sugar/g0
Roughage/g1.17
Cholesterol/mg5.63
Vitamin A/mg33.35
Vitamin D/μg0
Vitamin E/mg0.28
Vitamin B₁/mg0.09
Vitamin B₂/mg0.19
Niacin/mg1.03
Vitamin B₆/mg0.12
Folate/μg11.8
Pantothenic acid/mg0.28
Biotin/μg1.1
Vitamin B₁₂/μg0.25
Vitamin C/mg14.81
Potassium/mg293.17
Calcium/mg111.09
Magnesium/mg36.8
Iron/mg0.87
Iodine/μg0.15
Zinc/mg0.58

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1 slice
white Bread (crust cut off)
3 tablespoons
1
large Cucumber
1 tablespoon
1 ⅛ cups
creamy Yogurt
2 tablespoons
½ cup
red peppers (diced)
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Preparation steps

Step 1/4
Place the bread in a dish and sprinkle with oil. Leave to stand for about half an hour.
Step 2/4
Peel, slice and dice the cucumber and work to a fine puree with an electric hand blender. Add the pine nuts and soaked bread to the cucumber and puree again. Stir in the yoghurt and season with salt.
Step 3/4
Beat until foamy and chill. Toast the pumpkin seeds in a dry frying pan set over a moderate heat, and leave to cool.
Step 4/4
Serve the cold cucumber soup with the pumpkin seeds and the diced pepper.

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