Cucumber Soup
Healthy, because
Even smarter
Nutritional values
No power of heat! So that you too can keep a cool head, this cold soup is almost perfect. The cucumber provides plenty of liquid and lets the skin shine freshly. Meanwhile, buttermilk and yoghurt ensure an adequate supply of bone-supporting calcium and muscle-strengthening protein.
If you prepare this cold dish the day before, it can stay in the fridge longer; this brings more flavours and even more refreshment.
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 40.8 μg | (68 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 550 mg | (14 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 ½ Cucumber
- 1 garlic clove
- 150 grams Natural yogurt
- 100 grams Sour cream
- 1 Tbsp freshly chopped Dill
- 300 milliliters Buttermilk
- 1 pinch sugar
- 1 tsp lemon juice
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
- 4 tsps olive oil (for drizzling)
Preparation steps
Peel the cucumber and dice half. Thinly slice the rest. Peel the garlic. Add the garlic, diced cucumber, yogurt, sour cream, and dill to a blender, then puree. Stir into the buttermilk, and season to taste with sugar, lemon juice, salt, and pepper. Chill in the refrigerator until ready to serve.
Sprinkle the cucumber slices with salt, and rest for 20 minutes. Rinse off and pat dry. Stir into the soup. Transfer to bowls, sprinkle with parsley, and drizzle with 1 teaspoon of olive. Serve immediately.
