Refreshing Vitamin Kick

Cucumber Soup

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Average: 5 (1 vote)
(1 vote)
Cucumber Soup
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
174
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie174 cal.(8 %)
Protein6 g(6 %)
Fat12 g(10 %)
Carbohydrates10 g(7 %)
Sugar added1 g(4 %)
Roughage1.9 g(6 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.9 mg(8 %)
Vitamin K40.8 μg(68 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.1 mg(7 %)
Folate42 μg(14 %)
Pantothenic acid0.9 mg(15 %)
Biotin5.7 μg(13 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C22 mg(23 %)
Potassium550 mg(14 %)
Calcium190 mg(19 %)
Magnesium37 mg(12 %)
Iron0.7 mg(5 %)
Iodine11 μg(6 %)
Zinc0.9 mg(11 %)
Saturated fatty acids4.7 g
Uric acid18 mg
Cholesterol17 mg
Complete sugar10 g

Ingredients

for
4
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)
How healthy are the main ingredients?
Sour creamolive oilparsleyDillsugarCucumber

Preparation steps

1.

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.

2.

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.