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Creamy Cucumber Bisque

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Creamy Cucumber Bisque
200
calories
Calories
0
Print
easy
Difficulty
30 min.
Preparation
ready in 1 hr
Ready in
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie200 kcal(10 %)
Protein5.06 g(5 %)
Fat16.26 g(14 %)
Carbohydrates10.42 g(7 %)
Sugar added0 g(0 %)
Roughage1.17 g(4 %)
Vitamin A33.35 mg(4,169 %)
Vitamin D0 μg(0 %)
Vitamin E0.28 mg(2 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.03 mg(9 %)
Vitamin B₆0.12 mg(10 %)
Folate11.8 μg(4 %)
Pantothenic acid0.28 mg(5 %)
Biotin1.1 μg(2 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C14.81 mg(16 %)
Potassium293.17 mg(7 %)
Calcium111.09 mg(11 %)
Magnesium36.8 mg(12 %)
Iron0.87 mg(6 %)
Iodine0.15 μg(0 %)
Zinc0.58 mg(8 %)
Saturated fatty acids3.5 g
Cholesterol5.63 mg
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

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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